Baked Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

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

Baked Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Oven-roasted salmon fillets paired with caramelized brussels sprouts and a creamy sweet potato mash, finished with a bright squeeze of fresh lemon.

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NUTRITION

485kcal
Protein
42.7g
Fat
23.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

100g Sweet Potato

100g Brussels Sprouts

1/2 tsp Extra Virgin Olive Oil

Lemon wedge, garlic powder, salt, and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato, pierce with a fork, and microwave for 5-7 minutes or boil until tender.

  • 3

    Trim and halve the brussels sprouts, then toss them with the olive oil, salt, and pepper.

  • 4

    Place the salmon fillet and brussels sprouts on the baking sheet, seasoning the salmon with garlic powder and black pepper.

  • 5

    Bake for 12-15 minutes until the salmon flakes easily with a fork and sprouts are tender.

  • 6

    Peel the cooked sweet potato and mash the flesh in a small bowl with a pinch of salt until smooth.

  • 7

    Plate the salmon alongside the mash and roasted sprouts, finishing with a fresh squeeze of lemon juice.

Baked Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

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

Baked Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Oven-roasted salmon fillets paired with caramelized brussels sprouts and a creamy sweet potato mash, finished with a bright squeeze of fresh lemon.

NUTRITION

485kcal
Protein
42.7g
Fat
23.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

100g Sweet Potato

100g Brussels Sprouts

1/2 tsp Extra Virgin Olive Oil

Lemon wedge, garlic powder, salt, and pepper to taste

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato, pierce with a fork, and microwave for 5-7 minutes or boil until tender.

  • 3

    Trim and halve the brussels sprouts, then toss them with the olive oil, salt, and pepper.

  • 4

    Place the salmon fillet and brussels sprouts on the baking sheet, seasoning the salmon with garlic powder and black pepper.

  • 5

    Bake for 12-15 minutes until the salmon flakes easily with a fork and sprouts are tender.

  • 6

    Peel the cooked sweet potato and mash the flesh in a small bowl with a pinch of salt until smooth.

  • 7

    Plate the salmon alongside the mash and roasted sprouts, finishing with a fresh squeeze of lemon juice.