Name: Pan-Seared Salmon and Shrimp with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Salmon fillet; 3 oz Shrimp; 0.5 medium Yukon gold potato; 0.5 cup Cooked jasmine rice; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 1 tsp Fresh parsley; 0.5 medium Lemon

Pan-Seared Salmon and Shrimp with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon and Shrimp with Roasted Potatoes

Pan-seared salmon and succulent prawns paired with golden roasted potatoes and fluffy jasmine rice for a wholesome, protein-packed dinner.

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NUTRITION

Protein

42.0g

Fat

14.3g

Carbs

48.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Salmon fillet

3 oz Shrimp

0.5 medium Yukon gold potato

0.5 cup Cooked jasmine rice

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tsp Fresh parsley

0.5 medium Lemon

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced Yukon gold potato with half of the olive oil, smoked paprika, and a pinch of salt and pepper.
3
Roast the potatoes for 20 minutes until they are crispy on the outside and tender on the inside.
4
Season the salmon fillet and shrimp with garlic powder and the remaining salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.
7
Flip the salmon and add the shrimp to the pan, cooking both for another 3 minutes until the shrimp are pink and the salmon is cooked through.
8
Serve the seafood alongside the roasted potatoes and warmed jasmine rice, garnished with fresh parsley and a squeeze of lemon.