Name: Oven-Baked Salmon with Roasted Vegetables and Sourdough Slice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Atlantic Salmon; 1 slice Sourdough Bread; 1 cup Asparagus; 1/2 cup Zucchini; 2 tablespoons Nonfat Greek Yogurt; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Oven-Baked Salmon with Roasted Vegetables and Sourdough Slice

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

YOUR SOLIN GENERATED RECIPE

Oven-Baked Salmon with Roasted Vegetables and Sourdough Slice

Oven-roasted salmon and asparagus served with a toasted sourdough slice and a dollop of zesty lemon-yogurt sauce.

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NUTRITION

Protein

45.6g

Fat

16.3g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 slice Sourdough Bread

1 cup Asparagus

1/2 cup Zucchini

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Arrange the salmon fillet, asparagus spears, and zucchini slices on the prepared baking sheet.
3
Drizzle the salmon and vegetables with olive oil and season with salt, pepper, and dried herbs.
4
Roast in the oven for 12 to 15 minutes until the salmon is cooked through and the vegetables are tender.
5
Toast the sourdough slice until it is golden and crisp.
6
Whisk together the Greek yogurt and lemon juice in a small bowl to create a bright sauce.
7
Plate the salmon and roasted vegetables alongside the sourdough toast and top with a dollop of the lemon-yogurt sauce.