Name: Pan-Seared Salmon with Sautéed Spinach and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 2 cups Fresh Spinach; 1 cup sliced Red Bell Pepper; 2 tbsp Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1/2 Lemon, juiced

Pan-Seared Salmon with Sautéed Spinach and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Sautéed Spinach and Bell Peppers

Crisp-skinned salmon fillet seared to perfection and served over a bed of garlicky sautéed spinach and vibrant bell peppers with a dollop of zesty lemon-dill yogurt.

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NUTRITION

Protein

40.2g

Fat

27.3g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

2 cups Fresh Spinach

1 cup sliced Red Bell Pepper

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crisp and golden.
4
Flip the salmon and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove from the pan and let rest.
5
In the same skillet, add the sliced bell peppers and sauté for 3-4 minutes until they begin to soften.
6
Add the minced garlic and spinach to the skillet, tossing frequently until the spinach is just wilted.
7
In a small bowl, whisk together the Greek yogurt and lemon juice to create a bright, creamy sauce.
8
Plate the sautéed vegetables, top with the pan-seared salmon, and finish with a dollop of the lemon yogurt sauce.