Creamy Lemon-Herb Salmon with Roasted Sweet Potatoes and Crispy Salted Maple Pecans

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

Creamy Lemon-Herb Salmon with Roasted Sweet Potatoes and Crispy Salted Maple Pecans

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Salmon with Roasted Sweet Potatoes and Crispy Salted Maple Pecans

Enjoy a beautifully balanced dish featuring a tender salmon fillet drizzled with a light lemon-herb cream sauce, accompanied by sweet roasted cubes of sweet potato and a crunchy topping of maple-infused, salted pecans. This dish delivers a delightful mix of savory, tangy, and nutty flavors that's both satisfying and nutritious.

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NUTRITION

559kcal
Protein
31.7g
Fat
34.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 medium Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Dill/Parsley), chopped

1/4 cup chopped Pecans

1 tsp Maple Syrup

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the sweet potato for even roasting, toss with a pinch of salt and a drizzle of olive oil if desired, then spread on a baking sheet. Roast in the oven for about 20-25 minutes until tender.

  • 3

    While the sweet potatoes roast, preheat a skillet over medium-high heat. Season the salmon fillet with salt and pepper. Sear the salmon for about 3-4 minutes per side or bake in the oven until just cooked through.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, lemon juice, and chopped fresh herbs. Adjust the seasoning with salt and pepper to create a light, tangy sauce.

  • 5

    For the pecans, in a separate small pan, add the chopped pecans and maple syrup. Warm over low heat for 2-3 minutes until the syrup coats the pecans and they become slightly crisp. Remove from heat and let cool.

  • 6

    Plate the salmon alongside the roasted sweet potato cubes. Drizzle the lemon-herb cream sauce over the salmon and sprinkle the crispy maple pecans on top for added crunch.

Creamy Lemon-Herb Salmon with Roasted Sweet Potatoes and Crispy Salted Maple Pecans

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

Creamy Lemon-Herb Salmon with Roasted Sweet Potatoes and Crispy Salted Maple Pecans

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Salmon with Roasted Sweet Potatoes and Crispy Salted Maple Pecans

Enjoy a beautifully balanced dish featuring a tender salmon fillet drizzled with a light lemon-herb cream sauce, accompanied by sweet roasted cubes of sweet potato and a crunchy topping of maple-infused, salted pecans. This dish delivers a delightful mix of savory, tangy, and nutty flavors that's both satisfying and nutritious.

NUTRITION

559kcal
Protein
31.7g
Fat
34.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 medium Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Dill/Parsley), chopped

1/4 cup chopped Pecans

1 tsp Maple Syrup

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cube the sweet potato for even roasting, toss with a pinch of salt and a drizzle of olive oil if desired, then spread on a baking sheet. Roast in the oven for about 20-25 minutes until tender.

  • 3

    While the sweet potatoes roast, preheat a skillet over medium-high heat. Season the salmon fillet with salt and pepper. Sear the salmon for about 3-4 minutes per side or bake in the oven until just cooked through.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, lemon juice, and chopped fresh herbs. Adjust the seasoning with salt and pepper to create a light, tangy sauce.

  • 5

    For the pecans, in a separate small pan, add the chopped pecans and maple syrup. Warm over low heat for 2-3 minutes until the syrup coats the pecans and they become slightly crisp. Remove from heat and let cool.

  • 6

    Plate the salmon alongside the roasted sweet potato cubes. Drizzle the lemon-herb cream sauce over the salmon and sprinkle the crispy maple pecans on top for added crunch.