Seared Salmon with Roasted Sweet Potato and Arugula Salad

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

Seared Salmon with Roasted Sweet Potato and Arugula Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Arugula Salad

Pan-seared salmon served over roasted sweet potato and fresh arugula, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

546kcal
Protein
34.4g
Fat
30.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

150 grams Sweet Potato

1 tablespoon Extra Virgin Olive Oil

2 cups Arugula

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half of the olive oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and caramelized.

  • 4

    While potatoes roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.

  • 6

    In a bowl, toss the fresh arugula with lemon juice and a touch of salt.

  • 7

    Plate the roasted sweet potatoes and arugula salad, then top with the seared salmon and a final sprinkle of flaky sea salt.

Seared Salmon with Roasted Sweet Potato and Arugula Salad

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

Seared Salmon with Roasted Sweet Potato and Arugula Salad

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Arugula Salad

Pan-seared salmon served over roasted sweet potato and fresh arugula, finished with a bright squeeze of lemon and flaky sea salt.

NUTRITION

546kcal
Protein
34.4g
Fat
30.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

150 grams Sweet Potato

1 tablespoon Extra Virgin Olive Oil

2 cups Arugula

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half of the olive oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and caramelized.

  • 4

    While potatoes roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.

  • 6

    In a bowl, toss the fresh arugula with lemon juice and a touch of salt.

  • 7

    Plate the roasted sweet potatoes and arugula salad, then top with the seared salmon and a final sprinkle of flaky sea salt.