Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

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

Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared salmon fillet paired with crispy roasted sweet potato cubes and garlic-sautéed spinach, finished with a squeeze of bright, zesty lemon.

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NUTRITION

671kcal
Protein
33.2g
Fat
40.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

200 grams Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tablespoons Avocado Oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half a tablespoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 25 to 30 minutes until they are tender and the edges start to turn golden brown.

  • 4

    While the potatoes roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat another half tablespoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for about 4 minutes per side until the exterior is crisp and the center is just opaque.

  • 7

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

  • 8

    In the same skillet, add the remaining half tablespoon of oil and the minced garlic, sautéing for 30 seconds until fragrant.

  • 9

    Add the fresh spinach to the pan and toss constantly for 1 to 2 minutes until it is just wilted.

  • 10

    Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, finishing with a fresh squeeze of lemon juice if desired.

Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

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

Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared salmon fillet paired with crispy roasted sweet potato cubes and garlic-sautéed spinach, finished with a squeeze of bright, zesty lemon.

NUTRITION

671kcal
Protein
33.2g
Fat
40.2g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

200 grams Sweet Potato, cubed

2 cups Fresh Spinach

1.5 tablespoons Avocado Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half a tablespoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 25 to 30 minutes until they are tender and the edges start to turn golden brown.

  • 4

    While the potatoes roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat another half tablespoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for about 4 minutes per side until the exterior is crisp and the center is just opaque.

  • 7

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

  • 8

    In the same skillet, add the remaining half tablespoon of oil and the minced garlic, sautéing for 30 seconds until fragrant.

  • 9

    Add the fresh spinach to the pan and toss constantly for 1 to 2 minutes until it is just wilted.

  • 10

    Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, finishing with a fresh squeeze of lemon juice if desired.