Seared Salmon Fillet with Roasted Sweet Potatoes and Wilted Spinach

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

Seared Salmon Fillet with Roasted Sweet Potatoes and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Wilted Spinach

Pan-seared salmon served with oven-roasted sweet potato cubes and garlic-wilted spinach, finished with a squeeze of fresh lemon for a bright, zesty aroma.

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NUTRITION

449kcal
Protein
41.1g
Fat
19g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

3 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Remove the salmon from the pan and set it aside to rest.

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 9

    Add the fresh baby spinach to the skillet and toss constantly for 1-2 minutes until just wilted.

  • 10

    Serve the seared salmon alongside the roasted sweet potatoes and garlic spinach, finishing with an optional squeeze of fresh lemon.

Seared Salmon Fillet with Roasted Sweet Potatoes and Wilted Spinach

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

Seared Salmon Fillet with Roasted Sweet Potatoes and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Wilted Spinach

Pan-seared salmon served with oven-roasted sweet potato cubes and garlic-wilted spinach, finished with a squeeze of fresh lemon for a bright, zesty aroma.

NUTRITION

449kcal
Protein
41.1g
Fat
19g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

3 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Remove the salmon from the pan and set it aside to rest.

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 9

    Add the fresh baby spinach to the skillet and toss constantly for 1-2 minutes until just wilted.

  • 10

    Serve the seared salmon alongside the roasted sweet potatoes and garlic spinach, finishing with an optional squeeze of fresh lemon.