Crispy Salmon with Roasted Sweet Potatoes and Spaghetti Squash

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

Crispy Salmon with Roasted Sweet Potatoes and Spaghetti Squash

YOUR SOLIN GENERATED RECIPE

Crispy Salmon with Roasted Sweet Potatoes and Spaghetti Squash

Enjoy a delightful plate featuring a perfectly crispy 5 oz salmon fillet paired with tender roasted sweet potatoes and light, stringy spaghetti squash. The dish is finished with a drizzle of olive oil and a hint of lemon, offering a harmonious balance of savory and bright flavors, perfect for any time of day.

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NUTRITION

431kcal
Protein
33.3g
Fat
22.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato (halved)

1 cup Roasted Spaghetti Squash

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder)

1 Lemon Wedge (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with a small amount of olive oil, season with salt and pepper, and place cut-side down on a baking sheet.

  • 3

    Wash the sweet potato and cut it into 1/2-inch thick rounds or cubes. Toss with a drizzle of olive oil, salt, pepper, and garlic powder, and spread on another baking sheet.

  • 4

    Place the spaghetti squash in the oven and roast for about 30-35 minutes until the flesh is easily shredded with a fork.

  • 5

    At the same time, roast the sweet potatoes for about 25-30 minutes until fork-tender and lightly caramelized.

  • 6

    For the salmon, pat it dry with paper towels. Season both sides with salt, pepper, and a pinch of garlic powder.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin side down. Cook for approximately 3-4 minutes without moving to develop a crispy edge, then flip and cook for an additional 3-4 minutes until the salmon is opaque and reaches your desired doneness.

  • 8

    Once the spaghetti squash is roasted, use a fork to scrape out the strands into a bowl. Season lightly with salt and a squeeze of lemon if desired.

  • 9

    Plate the crispy salmon alongside roasted sweet potatoes and spaghetti squash. Garnish with a lemon wedge and additional seasoning if desired, and serve immediately.

Crispy Salmon with Roasted Sweet Potatoes and Spaghetti Squash

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

Crispy Salmon with Roasted Sweet Potatoes and Spaghetti Squash

YOUR SOLIN GENERATED RECIPE

Crispy Salmon with Roasted Sweet Potatoes and Spaghetti Squash

Enjoy a delightful plate featuring a perfectly crispy 5 oz salmon fillet paired with tender roasted sweet potatoes and light, stringy spaghetti squash. The dish is finished with a drizzle of olive oil and a hint of lemon, offering a harmonious balance of savory and bright flavors, perfect for any time of day.

NUTRITION

431kcal
Protein
33.3g
Fat
22.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato (halved)

1 cup Roasted Spaghetti Squash

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder)

1 Lemon Wedge (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with a small amount of olive oil, season with salt and pepper, and place cut-side down on a baking sheet.

  • 3

    Wash the sweet potato and cut it into 1/2-inch thick rounds or cubes. Toss with a drizzle of olive oil, salt, pepper, and garlic powder, and spread on another baking sheet.

  • 4

    Place the spaghetti squash in the oven and roast for about 30-35 minutes until the flesh is easily shredded with a fork.

  • 5

    At the same time, roast the sweet potatoes for about 25-30 minutes until fork-tender and lightly caramelized.

  • 6

    For the salmon, pat it dry with paper towels. Season both sides with salt, pepper, and a pinch of garlic powder.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin side down. Cook for approximately 3-4 minutes without moving to develop a crispy edge, then flip and cook for an additional 3-4 minutes until the salmon is opaque and reaches your desired doneness.

  • 8

    Once the spaghetti squash is roasted, use a fork to scrape out the strands into a bowl. Season lightly with salt and a squeeze of lemon if desired.

  • 9

    Plate the crispy salmon alongside roasted sweet potatoes and spaghetti squash. Garnish with a lemon wedge and additional seasoning if desired, and serve immediately.