Herb-Crusted Salmon Bowl with Sweet Potato Wedges

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

Herb-Crusted Salmon Bowl with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon Bowl with Sweet Potato Wedges

A vibrant bowl featuring a herb-crusted salmon fillet served atop tender kale and perfectly roasted sweet potato wedges. This dish is both satisfying and flavorful, offering a delightful balance of savory herbs, crisp greens, and naturally sweet roasted potato, ideal for a nourishing meal any time of day.

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NUTRITION

451kcal
Protein
35.9g
Fat
21.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Kale

0.5 tbsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the sweet potato into wedges. Toss the wedges with half of the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and crisp on the edges.

  • 3

    While the sweet potato is roasting, pat the salmon dry and place it on a lined baking tray. In a small bowl, mix the fresh dill, parsley, garlic powder, salt, and pepper. Lightly drizzle the remaining olive oil over the salmon, then rub the herb mixture evenly onto the top of the fillet.

  • 4

    Bake the salmon in the oven for 10-12 minutes, or until the fish flakes easily with a fork.

  • 5

    While both the salmon and sweet potato are cooking, prepare a bowl with the chopped raw kale. Optionally, massage the kale with a little lemon juice to soften it.

  • 6

    Once cooked, flake the salmon into bite-sized pieces and add it to the bowl with kale. Top with the roasted sweet potato wedges and garnish with an extra squeeze of lemon from the lemon wedge.

  • 7

    Serve immediately and enjoy your nutritious herb-crusted salmon bowl!

Herb-Crusted Salmon Bowl with Sweet Potato Wedges

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

Herb-Crusted Salmon Bowl with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon Bowl with Sweet Potato Wedges

A vibrant bowl featuring a herb-crusted salmon fillet served atop tender kale and perfectly roasted sweet potato wedges. This dish is both satisfying and flavorful, offering a delightful balance of savory herbs, crisp greens, and naturally sweet roasted potato, ideal for a nourishing meal any time of day.

NUTRITION

451kcal
Protein
35.9g
Fat
21.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Kale

0.5 tbsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and cut the sweet potato into wedges. Toss the wedges with half of the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and crisp on the edges.

  • 3

    While the sweet potato is roasting, pat the salmon dry and place it on a lined baking tray. In a small bowl, mix the fresh dill, parsley, garlic powder, salt, and pepper. Lightly drizzle the remaining olive oil over the salmon, then rub the herb mixture evenly onto the top of the fillet.

  • 4

    Bake the salmon in the oven for 10-12 minutes, or until the fish flakes easily with a fork.

  • 5

    While both the salmon and sweet potato are cooking, prepare a bowl with the chopped raw kale. Optionally, massage the kale with a little lemon juice to soften it.

  • 6

    Once cooked, flake the salmon into bite-sized pieces and add it to the bowl with kale. Top with the roasted sweet potato wedges and garnish with an extra squeeze of lemon from the lemon wedge.

  • 7

    Serve immediately and enjoy your nutritious herb-crusted salmon bowl!