Name: Seared Salmon with Roasted Potato Wedges and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Salmon Fillet; 1 large White Potato; 2 cups Fresh Spinach; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 1/2 teaspoon Garlic Powder

Seared Salmon with Roasted Potato Wedges and Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Potato Wedges and Spinach Salad

Pan-seared salmon fillet paired with crispy herb-roasted potato wedges and a bright lemon-spinach salad, finished with a sprinkle of flaky sea salt.

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NUTRITION

Protein

50g

Fat

19.4g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1 large White Potato

2 cups Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1/2 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the potato into uniform wedges and toss with half the olive oil, garlic powder, salt, and pepper.
3
Spread the wedges on the baking sheet and roast for 25-30 minutes until golden and crispy.
4
Pat the salmon fillet dry and season both sides with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through.
6
In a small bowl, whisk together the lemon juice and Dijon mustard to create a light dressing.
7
Toss the fresh spinach with the dressing in a large bowl just before serving.
8
Plate the seared salmon alongside the roasted potato wedges and the fresh spinach salad.