Baked Salmon with Fresh Raspberry Glaze and Creamy Sweet Potato Mash

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

Baked Salmon with Fresh Raspberry Glaze and Creamy Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Fresh Raspberry Glaze and Creamy Sweet Potato Mash

Enjoy a delightful plate of tender baked salmon enhanced with a tangy fresh raspberry glaze, paired with a smooth and creamy sweet potato mash accented with a touch of Greek yogurt. This meal balances savory and sweet flavors while providing a nutrient-rich boost to power your day.

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NUTRITION

455kcal
Protein
37g
Fat
22.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/4 cup Fresh Raspberries

1 tsp Honey

1 tsp Balsamic Vinegar

1/2 medium Sweet Potato

1 tbsp Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the 6 oz salmon fillet on a lined baking tray and lightly season with salt, pepper, and any preferred herbs.

  • 3

    Bake the salmon in the preheated oven for 12-15 minutes until it is cooked through and flakes easily.

  • 4

    While the salmon bakes, prepare the raspberry glaze. In a small saucepan, add 1/4 cup fresh raspberries, 1 tsp honey, and 1 tsp balsamic vinegar.

  • 5

    Gently warm the mixture over low heat, stirring occasionally until the raspberries break down slightly and the glaze thickens, about 3-4 minutes. Remove from heat and strain if desired for a smoother texture.

  • 6

    For the creamy sweet potato mash, peel (if preferred) and boil the 1/2 medium sweet potato until tender, about 10 minutes. Drain and mash with 1 tbsp plain nonfat Greek yogurt until smooth.

  • 7

    Plate the baked salmon, drizzle the fresh raspberry glaze over the top, and serve alongside a generous scoop of creamy sweet potato mash.

Baked Salmon with Fresh Raspberry Glaze and Creamy Sweet Potato Mash

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

Baked Salmon with Fresh Raspberry Glaze and Creamy Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Fresh Raspberry Glaze and Creamy Sweet Potato Mash

Enjoy a delightful plate of tender baked salmon enhanced with a tangy fresh raspberry glaze, paired with a smooth and creamy sweet potato mash accented with a touch of Greek yogurt. This meal balances savory and sweet flavors while providing a nutrient-rich boost to power your day.

NUTRITION

455kcal
Protein
37g
Fat
22.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/4 cup Fresh Raspberries

1 tsp Honey

1 tsp Balsamic Vinegar

1/2 medium Sweet Potato

1 tbsp Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the 6 oz salmon fillet on a lined baking tray and lightly season with salt, pepper, and any preferred herbs.

  • 3

    Bake the salmon in the preheated oven for 12-15 minutes until it is cooked through and flakes easily.

  • 4

    While the salmon bakes, prepare the raspberry glaze. In a small saucepan, add 1/4 cup fresh raspberries, 1 tsp honey, and 1 tsp balsamic vinegar.

  • 5

    Gently warm the mixture over low heat, stirring occasionally until the raspberries break down slightly and the glaze thickens, about 3-4 minutes. Remove from heat and strain if desired for a smoother texture.

  • 6

    For the creamy sweet potato mash, peel (if preferred) and boil the 1/2 medium sweet potato until tender, about 10 minutes. Drain and mash with 1 tbsp plain nonfat Greek yogurt until smooth.

  • 7

    Plate the baked salmon, drizzle the fresh raspberry glaze over the top, and serve alongside a generous scoop of creamy sweet potato mash.