Crispy Sheet Pan Salmon with Roasted Sweet Potatoes and Brussels Sprouts

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

Crispy Sheet Pan Salmon with Roasted Sweet Potatoes and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Salmon with Roasted Sweet Potatoes and Brussels Sprouts

Enjoy a perfectly balanced, crispy sheet pan meal featuring a tender 5-ounce salmon fillet roasted to perfection alongside sweet, caramelized half-medium sweet potatoes and flavorful Brussels sprouts with a hint of garlic and lemon. This vibrant dish brings together a satisfying mix of textures and savory notes, ideal for a wholesome dinner.

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NUTRITION

446kcal
Protein
35.4g
Fat
25.8g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Brussels Sprouts

1/2 tbsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper (to taste)

1 Lemon Wedge

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the salmon fillet on one side of the sheet pan. Arrange the halved sweet potato and Brussels sprouts on the other side.

  • 3

    Drizzle the olive oil over the vegetables and sprinkle with garlic powder, salt, and pepper. Toss the vegetables gently to coat evenly.

  • 4

    Season the salmon with salt and pepper. Optionally, drizzle a small amount of olive oil over the salmon for extra crispiness.

  • 5

    Roast in the oven for about 15-18 minutes, or until the salmon is just cooked through and the vegetables are tender with slightly crispy edges.

  • 6

    Remove from oven, squeeze a lemon wedge over the salmon, and serve immediately.

Crispy Sheet Pan Salmon with Roasted Sweet Potatoes and Brussels Sprouts

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

Crispy Sheet Pan Salmon with Roasted Sweet Potatoes and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Salmon with Roasted Sweet Potatoes and Brussels Sprouts

Enjoy a perfectly balanced, crispy sheet pan meal featuring a tender 5-ounce salmon fillet roasted to perfection alongside sweet, caramelized half-medium sweet potatoes and flavorful Brussels sprouts with a hint of garlic and lemon. This vibrant dish brings together a satisfying mix of textures and savory notes, ideal for a wholesome dinner.

NUTRITION

446kcal
Protein
35.4g
Fat
25.8g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Brussels Sprouts

1/2 tbsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper (to taste)

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the salmon fillet on one side of the sheet pan. Arrange the halved sweet potato and Brussels sprouts on the other side.

  • 3

    Drizzle the olive oil over the vegetables and sprinkle with garlic powder, salt, and pepper. Toss the vegetables gently to coat evenly.

  • 4

    Season the salmon with salt and pepper. Optionally, drizzle a small amount of olive oil over the salmon for extra crispiness.

  • 5

    Roast in the oven for about 15-18 minutes, or until the salmon is just cooked through and the vegetables are tender with slightly crispy edges.

  • 6

    Remove from oven, squeeze a lemon wedge over the salmon, and serve immediately.