Crispy Lemon-Herb Salmon with Roasted Asparagus and Creamy Sweet Potato Puree

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

Crispy Lemon-Herb Salmon with Roasted Asparagus and Creamy Sweet Potato Puree

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Salmon with Roasted Asparagus and Creamy Sweet Potato Puree

Savor a perfectly crisped salmon fillet accented with bright lemon and fresh herbs, paired with tender roasted asparagus and a silky, creamy sweet potato puree. This dish is designed to delight your palate while keeping it light and nutritious.

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NUTRITION

480kcal
Protein
39.6g
Fat
21g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1 Sweet Potato (~100g)

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil

1 Lemon

2 tbsp Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Prepare the sweet potato puree by peeling and dicing the sweet potato. Boil until tender, then blend with non-fat Greek yogurt until smooth. Season lightly with salt and pepper.

  • 3

    Trim the asparagus and toss in olive oil, salt, and pepper. Spread on half of the baking sheet.

  • 4

    Pat the salmon fillet dry and season with salt, pepper, lemon zest, and chopped fresh herbs. Place the salmon on the other half of the baking sheet.

  • 5

    Roast the salmon and asparagus in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender with crispy tips.

  • 6

    Squeeze fresh lemon juice over the salmon for extra brightness before serving.

  • 7

    Plate the salmon alongside the roasted asparagus and add a generous dollop of the creamy sweet potato puree. Garnish with a sprinkle of additional fresh herbs.

Crispy Lemon-Herb Salmon with Roasted Asparagus and Creamy Sweet Potato Puree

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

Crispy Lemon-Herb Salmon with Roasted Asparagus and Creamy Sweet Potato Puree

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Salmon with Roasted Asparagus and Creamy Sweet Potato Puree

Savor a perfectly crisped salmon fillet accented with bright lemon and fresh herbs, paired with tender roasted asparagus and a silky, creamy sweet potato puree. This dish is designed to delight your palate while keeping it light and nutritious.

NUTRITION

480kcal
Protein
39.6g
Fat
21g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1 Sweet Potato (~100g)

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil

1 Lemon

2 tbsp Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Prepare the sweet potato puree by peeling and dicing the sweet potato. Boil until tender, then blend with non-fat Greek yogurt until smooth. Season lightly with salt and pepper.

  • 3

    Trim the asparagus and toss in olive oil, salt, and pepper. Spread on half of the baking sheet.

  • 4

    Pat the salmon fillet dry and season with salt, pepper, lemon zest, and chopped fresh herbs. Place the salmon on the other half of the baking sheet.

  • 5

    Roast the salmon and asparagus in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender with crispy tips.

  • 6

    Squeeze fresh lemon juice over the salmon for extra brightness before serving.

  • 7

    Plate the salmon alongside the roasted asparagus and add a generous dollop of the creamy sweet potato puree. Garnish with a sprinkle of additional fresh herbs.