Name: Pan-Seared Salmon with Roasted Sea Bass and Herb Goat Cheese Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Wild Atlantic Salmon; 2 oz Sea Bass Fillet; 0.5 oz Soft Goat Cheese; 2 cups Fresh Spinach; 0.75 cup Cooked Buckwheat; 1 tbsp Extra Virgin Olive Oil; 0.5 cup Sliced Cucumber

Pan-Seared Salmon with Roasted Sea Bass and Herb Goat Cheese Vegetables

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 Roasted Sea Bass and Herb Goat Cheese Vegetables

Pan-seared salmon and roasted sea bass served over nutty buckwheat and sautéed spinach, finished with a dollop of creamy herb goat cheese.

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NUTRITION

Protein

33.6g

Fat

23.4g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Wild Atlantic Salmon

2 oz Sea Bass Fillet

0.5 oz Soft Goat Cheese

2 cups Fresh Spinach

0.75 cup Cooked Buckwheat

1 tbsp Extra Virgin Olive Oil

0.5 cup Sliced Cucumber

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PREPARATION

1
Rinse buckwheat and boil in water until tender, then drain any excess liquid.
2
Preheat oven to 400°F and roast the sea bass seasoned with salt and pepper for 10-12 minutes until flaky.
3
Heat half of the olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon skin-side down in the skillet and sear for 4 minutes until crispy, then flip and cook for another 2-3 minutes.
5
In the same skillet, add the remaining oil and sauté the spinach until just wilted.
6
Plate the buckwheat and spinach, then top with both pieces of fish.
7
Garnish with fresh cucumber slices and a dollop of goat cheese mixed with your favorite fresh herbs.