Seared Salmon with Garlic Spinach and Sweet Potato Mash

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

Seared Salmon with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Spinach and Sweet Potato Mash

Pan-seared salmon fillet served over creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a squeeze of lemon and a buttery, golden crust.

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NUTRITION

661kcal
Protein
36.6g
Fat
40.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

180g Sweet Potato

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

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PREPARATION

  • 1

    Peel the sweet potato and cut into small cubes for faster cooking.

  • 2

    Place the cubes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 3

    While potatoes cook, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the desired doneness is reached, then remove from the pan.

  • 7

    In the same skillet, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.

  • 8

    Add the spinach to the skillet and toss until just wilted, then remove from heat.

  • 9

    Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until smooth.

  • 10

    Plate the sweet potato mash, top with the garlic spinach, and place the seared salmon on top.

Seared Salmon with Garlic Spinach and Sweet Potato Mash

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

Seared Salmon with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Spinach and Sweet Potato Mash

Pan-seared salmon fillet served over creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a squeeze of lemon and a buttery, golden crust.

NUTRITION

661kcal
Protein
36.6g
Fat
40.3g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

180g Sweet Potato

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

PREPARATION

  • 1

    Peel the sweet potato and cut into small cubes for faster cooking.

  • 2

    Place the cubes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 3

    While potatoes cook, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the desired doneness is reached, then remove from the pan.

  • 7

    In the same skillet, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.

  • 8

    Add the spinach to the skillet and toss until just wilted, then remove from heat.

  • 9

    Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until smooth.

  • 10

    Plate the sweet potato mash, top with the garlic spinach, and place the seared salmon on top.