Seared Salmon with Garlic Sautéed 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 Sautéed Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Sautéed Spinach and Sweet Potato Mash

Pan-seared salmon fillet served alongside creamy mashed sweet potatoes and spinach sautéed with garlic, finished with a bright squeeze of zesty lemon.

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NUTRITION

553kcal
Protein
39.4g
Fat
26.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

180 grams Sweet Potato, peeled and cubed

2 cups Fresh Baby Spinach

0.9 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Drain the potatoes and mash them until smooth, seasoning with a pinch of sea salt.

  • 3

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

  • 4

    Season the salmon with salt and pepper, then place it in the pan skin-side down.

  • 5

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until opaque and flaky.

  • 6

    Remove the salmon from the pan and set aside to rest.

  • 7

    Add the remaining olive oil and minced garlic to the same skillet, sautéing for 30 seconds until fragrant.

  • 8

    Add the spinach to the pan and toss until just wilted, then serve alongside the salmon and sweet potato mash.

Seared Salmon with Garlic Sautéed 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 Sautéed Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Sautéed Spinach and Sweet Potato Mash

Pan-seared salmon fillet served alongside creamy mashed sweet potatoes and spinach sautéed with garlic, finished with a bright squeeze of zesty lemon.

NUTRITION

553kcal
Protein
39.4g
Fat
26.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

180 grams Sweet Potato, peeled and cubed

2 cups Fresh Baby Spinach

0.9 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

  • 1

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

  • 2

    Drain the potatoes and mash them until smooth, seasoning with a pinch of sea salt.

  • 3

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

  • 4

    Season the salmon with salt and pepper, then place it in the pan skin-side down.

  • 5

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until opaque and flaky.

  • 6

    Remove the salmon from the pan and set aside to rest.

  • 7

    Add the remaining olive oil and minced garlic to the same skillet, sautéing for 30 seconds until fragrant.

  • 8

    Add the spinach to the pan and toss until just wilted, then serve alongside the salmon and sweet potato mash.