Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach

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

Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared salmon served with caramelized roasted sweet potato cubes and garlic-scented sautéed spinach, finished with a bright squeeze of fresh lemon.

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NUTRITION

507kcal
Protein
32.5g
Fat
27.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

150g Sweet Potato, cubed

2 cups Baby Spinach

1.5 tsp Avocado Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

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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 avocado 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 caramelized on the edges.

  • 4

    While the potatoes roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Remove the salmon from the pan and let it rest; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

  • 8

    Add the baby spinach to the pan and toss until just wilted, then remove from heat.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, drizzling the lemon juice over the fish before serving.

Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach

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

Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared salmon served with caramelized roasted sweet potato cubes and garlic-scented sautéed spinach, finished with a bright squeeze of fresh lemon.

NUTRITION

507kcal
Protein
32.5g
Fat
27.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

150g Sweet Potato, cubed

2 cups Baby Spinach

1.5 tsp Avocado Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

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 avocado 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 caramelized on the edges.

  • 4

    While the potatoes roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Remove the salmon from the pan and let it rest; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

  • 8

    Add the baby spinach to the pan and toss until just wilted, then remove from heat.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and sautéed spinach, drizzling the lemon juice over the fish before serving.