Name: Salmon and Roasted Sweet Potato Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet; 1 medium sweet potato; 0 tbsp extra virgin olive oil; 1 cup baby kale; 0.25 cup plain Greek yogurt; 1 tsp lemon juice; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Salmon and Roasted Sweet Potato Bowl

Pan-seared salmon served over caramelized roasted sweet potatoes and fresh greens, finished with a creamy, zesty lemon-garlic yogurt drizzle.

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NUTRITION

Protein

44.3g

Fat

26.0g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic salmon fillet

1 medium sweet potato

0 tbsp extra virgin olive oil

1 cup baby kale

0.25 cup plain Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel the sweet potato and cut it into 1/2-inch cubes.
3
Toss the sweet potato cubes on a baking sheet with 0.25 tbsp of olive oil, 0.125 tsp of sea salt, and the smoked paprika.
4
Roast for 20-25 minutes, tossing halfway through, until the potatoes are tender and caramelized.
5
Season the salmon fillet with the remaining sea salt, black pepper, and garlic powder.
6
Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy.
8
Flip the salmon and cook for another 3-4 minutes until it is opaque and flakes easily with a fork.
9
In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth.
10
Assemble the bowl by placing the baby kale at the bottom, topping it with the roasted sweet potatoes and the salmon fillet, then drizzling with the lemon yogurt sauce.