Crispy Baked Salmon with Lemon-Herb Roasted Potatoes, Sautéed Kale, and Creamy Cannellini Beans with Crumbled Feta

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

Crispy Baked Salmon with Lemon-Herb Roasted Potatoes, Sautéed Kale, and Creamy Cannellini Beans with Crumbled Feta

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Lemon-Herb Roasted Potatoes, Sautéed Kale, and Creamy Cannellini Beans with Crumbled Feta

Enjoy a balanced plate of crispy baked salmon paired with zesty, lemon-herb roasted potatoes, lightly sautéed kale, and a creamy blend of cannellini beans topped with crumbled feta. This dish delivers a beautiful harmony of textures and flavors with each bite.

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NUTRITION

494kcal
Protein
33.1g
Fat
27.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet (113g)

100g Baby Potatoes

1 tsp Olive Oil (for potatoes)

50g Kale

1 tsp Olive Oil (for kale)

50g Cannellini Beans

15g Crumbled Feta

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. Toss the baby potatoes with 1 tsp olive oil, lemon juice, mixed fresh herbs, salt, and pepper. Spread them out evenly and roast in the oven for about 20-25 minutes until tender and lightly crisp.

  • 3

    While the potatoes roast, pat the salmon dry, season with salt, pepper, and a drizzle of lemon juice. Place the salmon on a lightly oiled baking dish and bake for 10-12 minutes until just cooked through and the skin is crispy.

  • 4

    In a skillet over medium heat, add 1 tsp olive oil. Sauté the kale with a pinch of salt and pepper for 2-3 minutes until just wilted.

  • 5

    In a small saucepan, heat the cannellini beans until warmed through. Season with salt, pepper, and a squeeze of lemon if desired.

  • 6

    Plate the dish by placing the roasted potatoes, sautéed kale, and warm cannellini beans onto the plate. Top with the baked salmon and scatter the crumbled feta over the beans.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.

Crispy Baked Salmon with Lemon-Herb Roasted Potatoes, Sautéed Kale, and Creamy Cannellini Beans with Crumbled Feta

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

Crispy Baked Salmon with Lemon-Herb Roasted Potatoes, Sautéed Kale, and Creamy Cannellini Beans with Crumbled Feta

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Lemon-Herb Roasted Potatoes, Sautéed Kale, and Creamy Cannellini Beans with Crumbled Feta

Enjoy a balanced plate of crispy baked salmon paired with zesty, lemon-herb roasted potatoes, lightly sautéed kale, and a creamy blend of cannellini beans topped with crumbled feta. This dish delivers a beautiful harmony of textures and flavors with each bite.

NUTRITION

494kcal
Protein
33.1g
Fat
27.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet (113g)

100g Baby Potatoes

1 tsp Olive Oil (for potatoes)

50g Kale

1 tsp Olive Oil (for kale)

50g Cannellini Beans

15g Crumbled Feta

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. Toss the baby potatoes with 1 tsp olive oil, lemon juice, mixed fresh herbs, salt, and pepper. Spread them out evenly and roast in the oven for about 20-25 minutes until tender and lightly crisp.

  • 3

    While the potatoes roast, pat the salmon dry, season with salt, pepper, and a drizzle of lemon juice. Place the salmon on a lightly oiled baking dish and bake for 10-12 minutes until just cooked through and the skin is crispy.

  • 4

    In a skillet over medium heat, add 1 tsp olive oil. Sauté the kale with a pinch of salt and pepper for 2-3 minutes until just wilted.

  • 5

    In a small saucepan, heat the cannellini beans until warmed through. Season with salt, pepper, and a squeeze of lemon if desired.

  • 6

    Plate the dish by placing the roasted potatoes, sautéed kale, and warm cannellini beans onto the plate. Top with the baked salmon and scatter the crumbled feta over the beans.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.