Name: Baked Salmon with Sweet Potato and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Cooked brown rice; 0.5 cup Cubed sweet potato; 1 cup Asparagus spears; 0.25 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Sweet Potato and Rice

Flaky salmon fillet oven-roasted with caramelized sweet potatoes and tender asparagus, served over a bed of nutty brown rice.

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NUTRITION

Protein

41.5g

Fat

25.0g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked brown rice

0.5 cup Cubed sweet potato

1 cup Asparagus spears

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Place the cubed sweet potato on the baking sheet and toss with 0.5 tsp of olive oil and a pinch of sea salt.
3
Roast the sweet potatoes for 12 minutes to ensure they become tender and slightly caramelized.
4
Remove the sheet from the oven and move the potatoes to one side, then place the salmon fillet and trimmed asparagus on the other side.
5
Drizzle the remaining 0.5 tsp of olive oil over the salmon and asparagus spears.
6
Season the salmon and vegetables evenly with the garlic powder, remaining sea salt, and black pepper.
7
Return the tray to the oven and bake for another 10 to 12 minutes until the salmon is opaque and flakes easily with a fork.
8
Plate the roasted salmon and vegetables over the warm cooked brown rice and finish with a fresh squeeze of lemon juice.