Name: Seared Salmon with Herb-Roasted Sweet Potatoes and Wilted Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 150g Sweet Potato; 2 cups Fresh Spinach; 2 tbsp Non-fat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 clove Garlic; 1 tsp Lemon Juice

Seared Salmon with Herb-Roasted Sweet Potatoes and Wilted Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potatoes and Wilted Spinach

Pan-seared salmon fillet served over herb-roasted sweet potato cubes and garlicky wilted spinach, finished with a dollop of zesty lemon-yogurt sauce for a creamy, bright finish.

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NUTRITION

Protein

38.6g

Fat

31.2g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Sweet Potato

2 cups Fresh Spinach

2 tbsp Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil, dried rosemary, salt, and pepper on a baking sheet.
3
Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.
4
Season the salmon fillet with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.
6
In the same skillet, add the minced garlic and spinach, sautéing for 1-2 minutes until just wilted.
7
Whisk together the Greek yogurt and lemon juice in a small bowl to create a light sauce.
8
Plate the roasted sweet potatoes and spinach, top with the salmon, and finish with the lemon-yogurt sauce.