Seared Salmon Fillet with Roasted Sweet Potato 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 Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

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

Try 7 days free, then $12.99 / mo.

NUTRITION

395kcal
Protein
38.0g
Fat
16.3g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Wild Atlantic Salmon Fillet

3.5 ounces Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    Season the salmon fillet with sea salt and black pepper.

  • 4

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

  • 5

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

  • 6

    Flip the fillet and cook for an additional 3 minutes or until your desired doneness is reached.

  • 7

    Remove the salmon and quickly toss the spinach into the same pan, sautéing for 1 minute until just wilted.

  • 8

    Serve the salmon alongside the roasted potatoes and spinach with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Roasted Sweet Potato 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 Potato and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Sautéed Spinach

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

NUTRITION

395kcal
Protein
38.0g
Fat
16.3g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Wild Atlantic Salmon Fillet

3.5 ounces Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    Season the salmon fillet with sea salt and black pepper.

  • 4

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

  • 5

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

  • 6

    Flip the fillet and cook for an additional 3 minutes or until your desired doneness is reached.

  • 7

    Remove the salmon and quickly toss the spinach into the same pan, sautéing for 1 minute until just wilted.

  • 8

    Serve the salmon alongside the roasted potatoes and spinach with a fresh squeeze of lemon juice.