Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared salmon served with caramelized sweet potato cubes and garlic-sautéed spinach, finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

663kcal
Protein
48.4g
Fat
35.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1 cup cubed Sweet Potato

3.5 cups Fresh Spinach

0.5 tbsp Avocado Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

  • 4

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

  • 5

    Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

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

  • 8

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

  • 9

    Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.

  • 10

    Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, drizzling the lemon juice over the fish and greens before serving.

Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed 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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared salmon served with caramelized sweet potato cubes and garlic-sautéed spinach, finished with a bright squeeze of lemon.

NUTRITION

663kcal
Protein
48.4g
Fat
35.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1 cup cubed Sweet Potato

3.5 cups Fresh Spinach

0.5 tbsp Avocado Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

  • 4

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

  • 5

    Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

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

  • 8

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

  • 9

    Add the fresh spinach to the skillet and toss until just wilted, about 1-2 minutes.

  • 10

    Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, drizzling the lemon juice over the fish and greens before serving.