Baked Salmon with Herb-Roasted Sweet Potato and Green Beans

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

Baked Salmon with Herb-Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Herb-Roasted Sweet Potato and Green Beans

Flaky wild-caught salmon baked alongside herb-tossed sweet potato wedges and crisp green beans, finished with a bright squeeze of fresh lemon.

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NUTRITION

510kcal
Protein
35.5g
Fat
24g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Sweet Potato, wedged

100g Green Beans, trimmed

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Dried Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch thick wedges or rounds.

  • 3

    Place the sweet potatoes on the sheet pan and toss with half of the olive oil, the dried rosemary, and a pinch of sea salt and black pepper.

  • 4

    Spread the potatoes in a single layer and roast for 15 minutes to ensure they become tender and slightly browned.

  • 5

    Remove the pan from the oven, push the potatoes to one side, and place the salmon fillet and trimmed green beans on the other side.

  • 6

    Drizzle the remaining olive oil and the fresh lemon juice over the salmon and green beans, seasoning lightly with salt and pepper.

  • 7

    Return the pan to the oven and bake for an additional 12 to 15 minutes until the salmon flakes easily with a fork and the green beans are crisp-tender.

Baked Salmon with Herb-Roasted Sweet Potato and Green Beans

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

Baked Salmon with Herb-Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Herb-Roasted Sweet Potato and Green Beans

Flaky wild-caught salmon baked alongside herb-tossed sweet potato wedges and crisp green beans, finished with a bright squeeze of fresh lemon.

NUTRITION

510kcal
Protein
35.5g
Fat
24g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Sweet Potato, wedged

100g Green Beans, trimmed

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Dried Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch thick wedges or rounds.

  • 3

    Place the sweet potatoes on the sheet pan and toss with half of the olive oil, the dried rosemary, and a pinch of sea salt and black pepper.

  • 4

    Spread the potatoes in a single layer and roast for 15 minutes to ensure they become tender and slightly browned.

  • 5

    Remove the pan from the oven, push the potatoes to one side, and place the salmon fillet and trimmed green beans on the other side.

  • 6

    Drizzle the remaining olive oil and the fresh lemon juice over the salmon and green beans, seasoning lightly with salt and pepper.

  • 7

    Return the pan to the oven and bake for an additional 12 to 15 minutes until the salmon flakes easily with a fork and the green beans are crisp-tender.