Seared Salmon with Roasted Sweet Potato and Wilted Spinach

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

Seared Salmon with Roasted Sweet Potato and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Wilted Spinach

Pan-seared wild salmon served with roasted sweet potato cubes and garlic-wilted spinach, finished with a squeeze of lemon for a bright, zesty touch.

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NUTRITION

466kcal
Protein
46.4g
Fat
18.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild-Caught Salmon Fillet

120 grams Sweet Potato, cubed

3 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Remove the salmon from the pan and let it rest on a plate.

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 9

    Add the baby spinach to the skillet and toss constantly for 1-2 minutes until just wilted.

  • 10

    Serve the seared salmon alongside the roasted sweet potatoes and wilted spinach with an optional squeeze of fresh lemon.

Seared Salmon with Roasted Sweet Potato and Wilted Spinach

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

Seared Salmon with Roasted Sweet Potato and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Wilted Spinach

Pan-seared wild salmon served with roasted sweet potato cubes and garlic-wilted spinach, finished with a squeeze of lemon for a bright, zesty touch.

NUTRITION

466kcal
Protein
46.4g
Fat
18.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild-Caught Salmon Fillet

120 grams Sweet Potato, cubed

3 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Remove the salmon from the pan and let it rest on a plate.

  • 8

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 9

    Add the baby spinach to the skillet and toss constantly for 1-2 minutes until just wilted.

  • 10

    Serve the seared salmon alongside the roasted sweet potatoes and wilted spinach with an optional squeeze of fresh lemon.