Herb-Roasted Salmon with Roasted Sweet Potatoes and Zucchini

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

Herb-Roasted Salmon with Roasted Sweet Potatoes and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Roasted Sweet Potatoes and Zucchini

Savor this beautifully balanced dish featuring a succulent 5-ounce herb-roasted salmon paired with tender roasted sweet potatoes and zucchini. The dish is lightly seasoned with fresh herbs and a hint of lemon, offering a delightful combination of savory and naturally sweet flavors that satisfy both your taste buds and nutritional goals.

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NUTRITION

442kcal
Protein
34.3g
Fat
21g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato

1 small Zucchini

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a baking sheet with parchment paper. Slice the sweet potato into 1/4-inch rounds and cut the zucchini into half-moons.

  • 3

    Place the salmon on the baking sheet and drizzle with olive oil and lemon juice. Season with salt, pepper, and freshly chopped herbs.

  • 4

    Arrange the sweet potato slices and zucchini around the salmon. Drizzle a tiny bit of olive oil over the vegetables and season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for about 15-18 minutes, or until the salmon is just cooked through and the vegetables are tender with a slight crisp on the edges.

  • 6

    Remove from the oven, plate your salmon and vegetables, and serve immediately for a warm and nutritious meal.

Herb-Roasted Salmon with Roasted Sweet Potatoes and Zucchini

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

Herb-Roasted Salmon with Roasted Sweet Potatoes and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Roasted Sweet Potatoes and Zucchini

Savor this beautifully balanced dish featuring a succulent 5-ounce herb-roasted salmon paired with tender roasted sweet potatoes and zucchini. The dish is lightly seasoned with fresh herbs and a hint of lemon, offering a delightful combination of savory and naturally sweet flavors that satisfy both your taste buds and nutritional goals.

NUTRITION

442kcal
Protein
34.3g
Fat
21g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato

1 small Zucchini

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a baking sheet with parchment paper. Slice the sweet potato into 1/4-inch rounds and cut the zucchini into half-moons.

  • 3

    Place the salmon on the baking sheet and drizzle with olive oil and lemon juice. Season with salt, pepper, and freshly chopped herbs.

  • 4

    Arrange the sweet potato slices and zucchini around the salmon. Drizzle a tiny bit of olive oil over the vegetables and season lightly with salt and pepper.

  • 5

    Roast in the preheated oven for about 15-18 minutes, or until the salmon is just cooked through and the vegetables are tender with a slight crisp on the edges.

  • 6

    Remove from the oven, plate your salmon and vegetables, and serve immediately for a warm and nutritious meal.