Name: Seared Salmon Fillet with Sautéed Spinach and Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 ounces Salmon Fillet; 1.5 cups Sliced Carrots; 3 cups Baby Spinach; 1.5 teaspoons Olive Oil; 0.25 cup Pomegranate Arils

Seared Salmon Fillet with Sautéed Spinach and Roasted Carrots

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Sautéed Spinach and Roasted Carrots

Pan-seared salmon served with caramelized roasted carrots and garlic-sautéed spinach, finished with a bright burst of sweet pomegranate arils.

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NUTRITION

Protein

55.7g

Fat

24.6g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1.5 cups Sliced Carrots

3 cups Baby Spinach

1.5 teaspoons Olive Oil

0.25 cup Pomegranate Arils

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the sliced carrots with half a teaspoon of olive oil and a pinch of sea salt then spread them on a baking sheet.
3
Roast the carrots for 20 minutes until they are tender and slightly caramelized.
4
Season the salmon fillet with sea salt and cracked black pepper.
5
Heat half a teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 5 minutes.
6
Flip the salmon and cook for another 3 minutes until the center is just opaque.
7
Remove the salmon from the pan and use the remaining half teaspoon of olive oil to quickly sauté the baby spinach until just wilted.
8
Plate the seared salmon alongside the roasted carrots and sautéed spinach then garnish with fresh pomegranate arils.