Crispy Skin Salmon with Roasted Rosemary Potatoes

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

Crispy Skin Salmon with Roasted Rosemary Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Rosemary Potatoes

Enjoy this delightful main dish combining a perfectly seared crispy-skinned salmon fillet with golden roasted rosemary potatoes. The tender, flavorful salmon is balanced with aromatic, lightly seasoned baby potatoes, creating a satisfying meal that is both nutrient-rich and delicious.

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NUTRITION

435kcal
Protein
37.1g
Fat
18.7g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

150 g Baby Potatoes

0.5 tsp Olive Oil

1 tsp Dried Rosemary

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and dry the baby potatoes. Halve them if they are large.

  • 3

    Toss the potatoes in a bowl with olive oil, dried rosemary, a pinch of salt, and black pepper until evenly coated.

  • 4

    Spread the potatoes on a baking sheet and roast in the oven for 20-25 minutes, or until tender and golden brown, stirring halfway through.

  • 5

    While the potatoes roast, pat the salmon fillet dry with paper towels to ensure extra crispy skin.

  • 6

    Season the salmon generously with salt and pepper on both sides.

  • 7

    Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down in the hot pan without adding extra oil.

  • 8

    Press gently with a spatula to ensure even contact and cook for about 4-5 minutes until the skin is crispy. Flip the salmon carefully and cook for an additional 2-3 minutes, or until the desired doneness is reached.

  • 9

    Plate the crispy skin salmon alongside the roasted rosemary potatoes and serve immediately.

Crispy Skin Salmon with Roasted Rosemary Potatoes

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

Crispy Skin Salmon with Roasted Rosemary Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Roasted Rosemary Potatoes

Enjoy this delightful main dish combining a perfectly seared crispy-skinned salmon fillet with golden roasted rosemary potatoes. The tender, flavorful salmon is balanced with aromatic, lightly seasoned baby potatoes, creating a satisfying meal that is both nutrient-rich and delicious.

NUTRITION

435kcal
Protein
37.1g
Fat
18.7g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

150 g Baby Potatoes

0.5 tsp Olive Oil

1 tsp Dried Rosemary

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and dry the baby potatoes. Halve them if they are large.

  • 3

    Toss the potatoes in a bowl with olive oil, dried rosemary, a pinch of salt, and black pepper until evenly coated.

  • 4

    Spread the potatoes on a baking sheet and roast in the oven for 20-25 minutes, or until tender and golden brown, stirring halfway through.

  • 5

    While the potatoes roast, pat the salmon fillet dry with paper towels to ensure extra crispy skin.

  • 6

    Season the salmon generously with salt and pepper on both sides.

  • 7

    Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down in the hot pan without adding extra oil.

  • 8

    Press gently with a spatula to ensure even contact and cook for about 4-5 minutes until the skin is crispy. Flip the salmon carefully and cook for an additional 2-3 minutes, or until the desired doneness is reached.

  • 9

    Plate the crispy skin salmon alongside the roasted rosemary potatoes and serve immediately.