Crispy Pistachio-Crusted Salmon with Roasted Cinnamon Sweet Potatoes and Sautéed Greens

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

Crispy Pistachio-Crusted Salmon with Roasted Cinnamon Sweet Potatoes and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Roasted Cinnamon Sweet Potatoes and Sautéed Greens

Enjoy a delightful dish featuring tender salmon wrapped in a light, crispy pistachio crust, paired with sweet, aromatic cinnamon-infused roasted sweet potatoes and a bed of lightly sautéed kale for a burst of fresh greens. This balanced meal offers a pleasing mix of textures and vibrant flavors while keeping your nutritional goals in check.

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NUTRITION

573kcal
Protein
40g
Fat
31.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 tbsp Pistachios, unsalted (crushed)

1 cup chopped Kale

1 tsp Olive Oil

1/4 tsp Ground Cinnamon

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash and dice the sweet potato into small cubes. In a bowl, toss the sweet potato cubes with olive oil and ground cinnamon until evenly coated.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, pat the salmon fillet dry. Lightly press crushed pistachios onto the top side of the fillet to form a crust.

  • 5

    Place the salmon on a lined baking tray, skin-side down if applicable, and bake in the oven alongside the sweet potatoes for about 12-15 minutes, or until the salmon is cooked through.

  • 6

    Meanwhile, heat a nonstick skillet over medium heat. Add the chopped kale and a splash of water or a tiny drizzle of olive oil if desired, and sauté for about 3-4 minutes until wilted but still vibrant.

  • 7

    Plate the dish by arranging a portion of roasted cinnamon sweet potatoes as a base, placing the crispy pistachio-crusted salmon on top, and garnishing with the sautéed kale. Serve immediately.

Crispy Pistachio-Crusted Salmon with Roasted Cinnamon Sweet Potatoes and Sautéed Greens

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

Crispy Pistachio-Crusted Salmon with Roasted Cinnamon Sweet Potatoes and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Roasted Cinnamon Sweet Potatoes and Sautéed Greens

Enjoy a delightful dish featuring tender salmon wrapped in a light, crispy pistachio crust, paired with sweet, aromatic cinnamon-infused roasted sweet potatoes and a bed of lightly sautéed kale for a burst of fresh greens. This balanced meal offers a pleasing mix of textures and vibrant flavors while keeping your nutritional goals in check.

NUTRITION

573kcal
Protein
40g
Fat
31.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 tbsp Pistachios, unsalted (crushed)

1 cup chopped Kale

1 tsp Olive Oil

1/4 tsp Ground Cinnamon

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash and dice the sweet potato into small cubes. In a bowl, toss the sweet potato cubes with olive oil and ground cinnamon until evenly coated.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the sweet potatoes roast, pat the salmon fillet dry. Lightly press crushed pistachios onto the top side of the fillet to form a crust.

  • 5

    Place the salmon on a lined baking tray, skin-side down if applicable, and bake in the oven alongside the sweet potatoes for about 12-15 minutes, or until the salmon is cooked through.

  • 6

    Meanwhile, heat a nonstick skillet over medium heat. Add the chopped kale and a splash of water or a tiny drizzle of olive oil if desired, and sauté for about 3-4 minutes until wilted but still vibrant.

  • 7

    Plate the dish by arranging a portion of roasted cinnamon sweet potatoes as a base, placing the crispy pistachio-crusted salmon on top, and garnishing with the sautéed kale. Serve immediately.