Baked Salmon with Herb-Roasted Squash and Tomato Salad

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

Baked Salmon with Herb-Roasted Squash and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Herb-Roasted Squash and Tomato Salad

Savor a delicate balance of succulent baked salmon paired with tender herb-roasted squash and a refreshing tomato salad. The dish is light yet satisfying, featuring a medley of fresh garden flavors enhanced by aromatic herbs and a splash of lemon to brighten each bite.

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NUTRITION

303kcal
Protein
43.9g
Fat
14g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

190 grams Salmon Fillet

0.5 cup Summer Squash (diced)

0.5 cup Cherry Tomatoes

1 cup Mixed Salad Greens

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Season the salmon fillet lightly with salt, black pepper, and a sprinkle of fresh herbs. Place on the prepared baking sheet.

  • 3

    In a small bowl, toss the diced summer squash with a pinch of salt, pepper, and additional herbs if desired. Spread them on a separate sheet or on one side of the baking sheet if space allows.

  • 4

    Bake the salmon and squash in the oven for about 12-15 minutes, or until the salmon is just opaque and flakes easily with a fork, and the squash is tender.

  • 5

    While the salmon and squash are baking, prepare the tomato salad by combining the cherry tomatoes and mixed salad greens in a bowl. Drizzle with lemon juice, add a pinch of salt and a few torn leaves of fresh herbs, and gently toss.

  • 6

    Once cooked, plate the salmon alongside a serving of the herb-roasted squash and top with the refreshing tomato salad. Serve immediately.

Baked Salmon with Herb-Roasted Squash and Tomato Salad

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

Baked Salmon with Herb-Roasted Squash and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Herb-Roasted Squash and Tomato Salad

Savor a delicate balance of succulent baked salmon paired with tender herb-roasted squash and a refreshing tomato salad. The dish is light yet satisfying, featuring a medley of fresh garden flavors enhanced by aromatic herbs and a splash of lemon to brighten each bite.

NUTRITION

303kcal
Protein
43.9g
Fat
14g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

190 grams Salmon Fillet

0.5 cup Summer Squash (diced)

0.5 cup Cherry Tomatoes

1 cup Mixed Salad Greens

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Season the salmon fillet lightly with salt, black pepper, and a sprinkle of fresh herbs. Place on the prepared baking sheet.

  • 3

    In a small bowl, toss the diced summer squash with a pinch of salt, pepper, and additional herbs if desired. Spread them on a separate sheet or on one side of the baking sheet if space allows.

  • 4

    Bake the salmon and squash in the oven for about 12-15 minutes, or until the salmon is just opaque and flakes easily with a fork, and the squash is tender.

  • 5

    While the salmon and squash are baking, prepare the tomato salad by combining the cherry tomatoes and mixed salad greens in a bowl. Drizzle with lemon juice, add a pinch of salt and a few torn leaves of fresh herbs, and gently toss.

  • 6

    Once cooked, plate the salmon alongside a serving of the herb-roasted squash and top with the refreshing tomato salad. Serve immediately.