Pan-Seared Salmon with Roasted Potatoes and Egg

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

Pan-Seared Salmon with Roasted Potatoes and Egg

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Potatoes and Egg

Crispy pan-seared salmon served alongside golden roasted baby potatoes and a soft-boiled egg for a nutrient-dense meal featuring a vibrant citrus finish.

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NUTRITION

529kcal
Protein
42.9g
Fat
32.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.5 cup baby potatoes

1 large egg

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

1 wedge lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them with half of the olive oil, garlic powder, and a pinch of salt and pepper.

  • 2

    Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until golden and tender.

  • 3

    While potatoes roast, bring a small pot of water to a boil. Gently lower the egg into the water and simmer for 6.5 minutes for a jammy yolk. Immediately transfer to an ice bath, then peel and halve.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the roasted potatoes, crispy salmon, and halved egg. Garnish with fresh dill and a squeeze of lemon juice before serving.

Pan-Seared Salmon with Roasted Potatoes and Egg

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

Pan-Seared Salmon with Roasted Potatoes and Egg

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Potatoes and Egg

Crispy pan-seared salmon served alongside golden roasted baby potatoes and a soft-boiled egg for a nutrient-dense meal featuring a vibrant citrus finish.

NUTRITION

529kcal
Protein
42.9g
Fat
32.2g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.5 cup baby potatoes

1 large egg

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh dill

1 wedge lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Halve the baby potatoes and toss them with half of the olive oil, garlic powder, and a pinch of salt and pepper.

  • 2

    Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until golden and tender.

  • 3

    While potatoes roast, bring a small pot of water to a boil. Gently lower the egg into the water and simmer for 6.5 minutes for a jammy yolk. Immediately transfer to an ice bath, then peel and halve.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the roasted potatoes, crispy salmon, and halved egg. Garnish with fresh dill and a squeeze of lemon juice before serving.