Herb-Roasted Salmon with Garlic Spinach and Roasted Sweet Potatoes

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

Herb-Roasted Salmon with Garlic Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Garlic Spinach and Roasted Sweet Potatoes

Salmon fillet roasted with Mediterranean herbs and lemon, served with cubed sweet potatoes and garlic-sautéed spinach for a vibrant, citrusy finish.

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NUTRITION

562kcal
Protein
32.5g
Fat
32.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

150g Sweet Potato, cubed

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Lemon Juice

Dried Oregano, Thyme, Sea Salt, and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, dried oregano, and a pinch of sea salt on the baking sheet.

  • 3

    Spread the potatoes in a single layer and roast for 15 minutes to give them a head start.

  • 4

    Season the salmon fillet with lemon zest, dried thyme, and black pepper, then place it on the baking sheet alongside the potatoes.

  • 5

    Return the sheet to the oven and roast for another 12 to 15 minutes until the salmon is opaque and flakes easily with a fork.

  • 6

    While the salmon finishes, heat the remaining olive oil in a skillet over medium heat and sauté the minced garlic until it becomes fragrant.

  • 7

    Add the fresh spinach to the skillet and cook just until wilted, finishing with a bright squeeze of lemon juice before serving.

Herb-Roasted Salmon with Garlic Spinach and Roasted Sweet Potatoes

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

Herb-Roasted Salmon with Garlic Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Garlic Spinach and Roasted Sweet Potatoes

Salmon fillet roasted with Mediterranean herbs and lemon, served with cubed sweet potatoes and garlic-sautéed spinach for a vibrant, citrusy finish.

NUTRITION

562kcal
Protein
32.5g
Fat
32.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

150g Sweet Potato, cubed

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Lemon Juice

Dried Oregano, Thyme, Sea Salt, and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, dried oregano, and a pinch of sea salt on the baking sheet.

  • 3

    Spread the potatoes in a single layer and roast for 15 minutes to give them a head start.

  • 4

    Season the salmon fillet with lemon zest, dried thyme, and black pepper, then place it on the baking sheet alongside the potatoes.

  • 5

    Return the sheet to the oven and roast for another 12 to 15 minutes until the salmon is opaque and flakes easily with a fork.

  • 6

    While the salmon finishes, heat the remaining olive oil in a skillet over medium heat and sauté the minced garlic until it becomes fragrant.

  • 7

    Add the fresh spinach to the skillet and cook just until wilted, finishing with a bright squeeze of lemon juice before serving.