Seared Salmon with Crunchy Cabbage Slaw 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 Crunchy Cabbage Slaw and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crunchy Cabbage Slaw and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

479kcal
Protein
44.9g
Fat
18.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Wild Atlantic Salmon Fillet

4.2 oz Sweet Potato

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1 tsp Avocado Oil

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender, about 12-15 minutes.

  • 2

    Drain the sweet potato and mash with a pinch of sea salt until smooth.

  • 3

    In a medium bowl, toss the shredded cabbage and carrots with lime juice and a pinch of salt to make the slaw.

  • 4

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the crunchy slaw on the side.

Seared Salmon with Crunchy Cabbage Slaw 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 Crunchy Cabbage Slaw and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crunchy Cabbage Slaw and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

NUTRITION

479kcal
Protein
44.9g
Fat
18.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7.4 oz Wild Atlantic Salmon Fillet

4.2 oz Sweet Potato

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1 tsp Avocado Oil

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender, about 12-15 minutes.

  • 2

    Drain the sweet potato and mash with a pinch of sea salt until smooth.

  • 3

    In a medium bowl, toss the shredded cabbage and carrots with lime juice and a pinch of salt to make the slaw.

  • 4

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the crunchy slaw on the side.