Seared Salmon with Garlic Spinach and Sweet Potato Mash

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

Seared Salmon with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Spinach and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

507kcal
Protein
35.6g
Fat
24.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

175 grams Sweet Potato, peeled and cubed

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Boil the cubed sweet potato in salted water until tender, about 10-12 minutes, then drain and mash until smooth.

  • 2

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

  • 3

    Heat half of the 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.

  • 4

    Remove salmon from the pan and set aside to rest.

  • 5

    Add the remaining oil and minced garlic to the same skillet, sautéing for 30 seconds until fragrant.

  • 6

    Toss in the spinach and cook just until wilted, then stir in the lemon juice and remove from heat.

  • 7

    Plate the sweet potato mash, top with the garlic spinach and seared salmon, and serve immediately.

Seared Salmon with Garlic Spinach and Sweet Potato Mash

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

Seared Salmon with Garlic Spinach and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Spinach and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes and garlicky sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

507kcal
Protein
35.6g
Fat
24.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

175 grams Sweet Potato, peeled and cubed

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Boil the cubed sweet potato in salted water until tender, about 10-12 minutes, then drain and mash until smooth.

  • 2

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

  • 3

    Heat half of the 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.

  • 4

    Remove salmon from the pan and set aside to rest.

  • 5

    Add the remaining oil and minced garlic to the same skillet, sautéing for 30 seconds until fragrant.

  • 6

    Toss in the spinach and cook just until wilted, then stir in the lemon juice and remove from heat.

  • 7

    Plate the sweet potato mash, top with the garlic spinach and seared salmon, and serve immediately.