Crispy Sardine and Spinach Salad with Roasted Broccoli

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

Crispy Sardine and Spinach Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Sardine and Spinach Salad with Roasted Broccoli

Pan-seared sardines and roasted broccoli florets served over fresh baby spinach with jammy soft-boiled eggs and a bright lemon vinaigrette.

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NUTRITION

406kcal
Protein
41.6g
Fat
20.6g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Sardines (canned in water)

2 Large Eggs

1.5 cups Broccoli florets

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast until the edges are golden and crispy.

  • 3

    Place the eggs in a small pot of boiling water for seven minutes, then transfer to an ice bath before peeling and slicing in half.

  • 4

    Gently pat the sardines dry and sear them in a hot non-stick skillet for two minutes per side to develop a light crust.

  • 5

    In a large bowl, whisk together the remaining olive oil, lemon juice, and cracked black pepper.

  • 6

    Add the baby spinach and roasted broccoli to the bowl, tossing gently to coat with the dressing.

  • 7

    Plate the salad and top with the crispy sardines and jammy eggs.

Crispy Sardine and Spinach Salad with Roasted Broccoli

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

Crispy Sardine and Spinach Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Sardine and Spinach Salad with Roasted Broccoli

Pan-seared sardines and roasted broccoli florets served over fresh baby spinach with jammy soft-boiled eggs and a bright lemon vinaigrette.

NUTRITION

406kcal
Protein
41.6g
Fat
20.6g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Sardines (canned in water)

2 Large Eggs

1.5 cups Broccoli florets

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast until the edges are golden and crispy.

  • 3

    Place the eggs in a small pot of boiling water for seven minutes, then transfer to an ice bath before peeling and slicing in half.

  • 4

    Gently pat the sardines dry and sear them in a hot non-stick skillet for two minutes per side to develop a light crust.

  • 5

    In a large bowl, whisk together the remaining olive oil, lemon juice, and cracked black pepper.

  • 6

    Add the baby spinach and roasted broccoli to the bowl, tossing gently to coat with the dressing.

  • 7

    Plate the salad and top with the crispy sardines and jammy eggs.