Baked Salmon with Roasted Sweet Potato and Asparagus

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

Baked Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Sweet Potato and Asparagus

Oven-baked salmon fillet seasoned with lemon and garlic, served with roasted sweet potato wedges and tender asparagus with a hint of smoky paprika.

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NUTRITION

480kcal
Protein
44.5g
Fat
17.3g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato, wedged

100 grams Asparagus, trimmed

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the sweet potato into thin wedges and place them on one side of the baking sheet.

  • 3

    Toss the sweet potato wedges with half of the olive oil, sea salt, and a pinch of smoked paprika.

  • 4

    Roast the sweet potatoes for 10 minutes.

  • 5

    While potatoes roast, season the salmon fillet with lemon juice, garlic powder, and remaining smoked paprika.

  • 6

    Remove the baking sheet from the oven, move the potatoes to make room, and add the salmon and trimmed asparagus.

  • 7

    Drizzle the remaining olive oil over the asparagus and season with salt and pepper.

  • 8

    Return the tray to the oven and bake for an additional 12-15 minutes until the salmon is flaky and the asparagus is tender.

Baked Salmon with Roasted Sweet Potato and Asparagus

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

Baked Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Sweet Potato and Asparagus

Oven-baked salmon fillet seasoned with lemon and garlic, served with roasted sweet potato wedges and tender asparagus with a hint of smoky paprika.

NUTRITION

480kcal
Protein
44.5g
Fat
17.3g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato, wedged

100 grams Asparagus, trimmed

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the sweet potato into thin wedges and place them on one side of the baking sheet.

  • 3

    Toss the sweet potato wedges with half of the olive oil, sea salt, and a pinch of smoked paprika.

  • 4

    Roast the sweet potatoes for 10 minutes.

  • 5

    While potatoes roast, season the salmon fillet with lemon juice, garlic powder, and remaining smoked paprika.

  • 6

    Remove the baking sheet from the oven, move the potatoes to make room, and add the salmon and trimmed asparagus.

  • 7

    Drizzle the remaining olive oil over the asparagus and season with salt and pepper.

  • 8

    Return the tray to the oven and bake for an additional 12-15 minutes until the salmon is flaky and the asparagus is tender.