Name: Seared Salmon with Roasted Sweet Potatoes and Wilted Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 150g Sweet Potato, cubed; 2 cups Baby Spinach; 1 tbsp Extra Virgin Olive Oil; 2 tsp Lemon Juice; Pinch of Sea Salt and Black Pepper

Seared Salmon with 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 Roasted Sweet Potatoes and Wilted Spinach

Pan-seared salmon fillet served with caramelized roasted sweet potato cubes and tender wilted spinach, finished with a bright squeeze of lemon.

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NUTRITION

Protein

38.2g

Fat

36.6g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

150g Sweet Potato, cubed

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

2 tsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden brown.
4
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black 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 up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.
7
Remove the salmon from the pan and let it rest while you add the baby spinach to the same hot skillet.
8
Sauté the spinach for 1-2 minutes until just wilted, then drizzle with lemon juice.
9
Plate the roasted sweet potatoes and spinach alongside the salmon and serve immediately.