Crispy Date-Glazed Salmon with Roasted Brussels Sprouts and Creamy Parsnip Puree

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

Crispy Date-Glazed Salmon with Roasted Brussels Sprouts and Creamy Parsnip Puree

YOUR SOLIN GENERATED RECIPE

Crispy Date-Glazed Salmon with Roasted Brussels Sprouts and Creamy Parsnip Puree

Enjoy a vibrant plate featuring a crispy, date-glazed salmon fillet paired with perfectly roasted Brussels sprouts and a silky parsnip puree. The naturally sweet glaze enhances the savory, tender fish while the earthy, creamy parsnip adds a comforting finish to this balanced meal.

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NUTRITION

461kcal
Protein
35.5g
Fat
22.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 Medjool Date (pitted)

1 cup Brussels Sprouts

1/2 cup Parsnip Puree

1 tsp Extra Virgin Olive Oil

Pinch Salt

Pinch Black Pepper

Pinch Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Start by making the date glaze: Blend or finely chop the pitted date with a small splash of warm water until it forms a thick, sticky paste.

  • 3

    Place the salmon fillet on a lightly oiled, foil-lined baking tray. Season with a pinch of salt and black pepper, then brush the date glaze generously over the top.

  • 4

    In a bowl, toss the Brussels sprouts with olive oil, salt, black pepper, and a pinch of dried thyme. Spread them out on a separate baking sheet.

  • 5

    Place both the salmon and Brussels sprouts in the oven. Roast the Brussels sprouts for about 20-25 minutes until they are tender and slightly crispy on the edges. Bake the salmon for 12-15 minutes until it is cooked through and the glaze is caramelized.

  • 6

    For the parsnip puree, steam or boil the parsnips until very tender. Transfer them to a blender, add a tiny drizzle of olive oil, and blend until smooth. Adjust seasoning with salt and pepper as desired.

  • 7

    To serve, plate the date-glazed salmon alongside a serving of roasted Brussels sprouts and a dollop of creamy parsnip puree. Enjoy while warm.

Crispy Date-Glazed Salmon with Roasted Brussels Sprouts and Creamy Parsnip Puree

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

Crispy Date-Glazed Salmon with Roasted Brussels Sprouts and Creamy Parsnip Puree

YOUR SOLIN GENERATED RECIPE

Crispy Date-Glazed Salmon with Roasted Brussels Sprouts and Creamy Parsnip Puree

Enjoy a vibrant plate featuring a crispy, date-glazed salmon fillet paired with perfectly roasted Brussels sprouts and a silky parsnip puree. The naturally sweet glaze enhances the savory, tender fish while the earthy, creamy parsnip adds a comforting finish to this balanced meal.

NUTRITION

461kcal
Protein
35.5g
Fat
22.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 Medjool Date (pitted)

1 cup Brussels Sprouts

1/2 cup Parsnip Puree

1 tsp Extra Virgin Olive Oil

Pinch Salt

Pinch Black Pepper

Pinch Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Start by making the date glaze: Blend or finely chop the pitted date with a small splash of warm water until it forms a thick, sticky paste.

  • 3

    Place the salmon fillet on a lightly oiled, foil-lined baking tray. Season with a pinch of salt and black pepper, then brush the date glaze generously over the top.

  • 4

    In a bowl, toss the Brussels sprouts with olive oil, salt, black pepper, and a pinch of dried thyme. Spread them out on a separate baking sheet.

  • 5

    Place both the salmon and Brussels sprouts in the oven. Roast the Brussels sprouts for about 20-25 minutes until they are tender and slightly crispy on the edges. Bake the salmon for 12-15 minutes until it is cooked through and the glaze is caramelized.

  • 6

    For the parsnip puree, steam or boil the parsnips until very tender. Transfer them to a blender, add a tiny drizzle of olive oil, and blend until smooth. Adjust seasoning with salt and pepper as desired.

  • 7

    To serve, plate the date-glazed salmon alongside a serving of roasted Brussels sprouts and a dollop of creamy parsnip puree. Enjoy while warm.