Salmon and Sweet Potato Hash with Eggs

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

Salmon and Sweet Potato Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Salmon and Sweet Potato Hash with Eggs

Pan-seared salmon and roasted sweet potatoes tossed with vibrant kale and topped with velvety over-easy eggs for a hearty, nutrient-dense breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

1,159kcal
Protein
74.8g
Fat
59.8g
Carbs
82.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon fillet

1.5 cup Sweet potato

3 large Eggs

1 tbsp Avocado oil

0.5 cup Red onion

0.5 cup Red bell pepper

1 cup Kale

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

1 tbsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the sweet potato into small half-inch cubes and finely chop the red onion and bell pepper.

  • 2

    Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat.

  • 3

    Add the sweet potatoes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until they are tender and the edges are golden-brown.

  • 4

    Stir in the diced red onion and bell pepper and continue cooking for another 5 minutes until the vegetables are softened.

  • 5

    While the vegetables cook, cut the salmon fillet into one-inch bite-sized pieces and season them with the sea salt, black pepper, smoked paprika, and garlic powder.

  • 6

    Push the vegetable mixture to the sides of the pan and add the salmon pieces to the center, searing for 3 to 4 minutes until opaque and slightly crisp.

  • 7

    Add the chopped kale to the pan and toss everything together for 1 to 2 minutes until the kale is just wilted.

  • 8

    In a separate small non-stick skillet, fry the eggs to your preference, ideally over-easy so the yolk remains runny.

  • 9

    Portion the salmon and sweet potato hash into bowls, top with the fried eggs, and garnish with freshly chopped parsley.

Salmon and Sweet Potato Hash with Eggs

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

Salmon and Sweet Potato Hash with Eggs

YOUR SOLIN GENERATED RECIPE

Salmon and Sweet Potato Hash with Eggs

Pan-seared salmon and roasted sweet potatoes tossed with vibrant kale and topped with velvety over-easy eggs for a hearty, nutrient-dense breakfast.

NUTRITION

1,159kcal
Protein
74.8g
Fat
59.8g
Carbs
82.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon fillet

1.5 cup Sweet potato

3 large Eggs

1 tbsp Avocado oil

0.5 cup Red onion

0.5 cup Red bell pepper

1 cup Kale

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

  • 1

    Dice the sweet potato into small half-inch cubes and finely chop the red onion and bell pepper.

  • 2

    Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat.

  • 3

    Add the sweet potatoes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until they are tender and the edges are golden-brown.

  • 4

    Stir in the diced red onion and bell pepper and continue cooking for another 5 minutes until the vegetables are softened.

  • 5

    While the vegetables cook, cut the salmon fillet into one-inch bite-sized pieces and season them with the sea salt, black pepper, smoked paprika, and garlic powder.

  • 6

    Push the vegetable mixture to the sides of the pan and add the salmon pieces to the center, searing for 3 to 4 minutes until opaque and slightly crisp.

  • 7

    Add the chopped kale to the pan and toss everything together for 1 to 2 minutes until the kale is just wilted.

  • 8

    In a separate small non-stick skillet, fry the eggs to your preference, ideally over-easy so the yolk remains runny.

  • 9

    Portion the salmon and sweet potato hash into bowls, top with the fried eggs, and garnish with freshly chopped parsley.