Pan-Seared Salmon with Roasted Potatoes and Cucumber Salad

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

Pan-Seared Salmon with Roasted Potatoes and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Potatoes and Cucumber Salad

Crisp pan-seared salmon served with herb-roasted potatoes and a refreshing cucumber salad tossed in a zesty lemon-yogurt dressing.

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NUTRITION

459kcal
Protein
46.8g
Fat
17.9g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g White Potatoes

3 tbsp Nonfat Greek Yogurt

1 cup sliced Cucumber

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the diced potatoes with half the olive oil and a pinch of sea salt, then roast for 20-25 minutes until golden.

  • 3

    While potatoes roast, slice the cucumber thinly and whisk together the Greek yogurt, a squeeze of lemon, and fresh dill to create the salad dressing.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides 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 the skin is crisp and the flesh is flaky.

  • 6

    Toss the cucumbers with the creamy yogurt dressing and serve immediately alongside the hot salmon and roasted potatoes.

Pan-Seared Salmon with Roasted Potatoes and Cucumber Salad

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

Pan-Seared Salmon with Roasted Potatoes and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Potatoes and Cucumber Salad

Crisp pan-seared salmon served with herb-roasted potatoes and a refreshing cucumber salad tossed in a zesty lemon-yogurt dressing.

NUTRITION

459kcal
Protein
46.8g
Fat
17.9g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g White Potatoes

3 tbsp Nonfat Greek Yogurt

1 cup sliced Cucumber

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the diced potatoes with half the olive oil and a pinch of sea salt, then roast for 20-25 minutes until golden.

  • 3

    While potatoes roast, slice the cucumber thinly and whisk together the Greek yogurt, a squeeze of lemon, and fresh dill to create the salad dressing.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides 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 the skin is crisp and the flesh is flaky.

  • 6

    Toss the cucumbers with the creamy yogurt dressing and serve immediately alongside the hot salmon and roasted potatoes.