Herb-Roasted Salmon with Sweet Potato and Cabbage Soup

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

Herb-Roasted Salmon with Sweet Potato and Cabbage Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Sweet Potato and Cabbage Soup

Herb-roasted salmon and sweet potato served alongside a nourishing chicken and cabbage soup, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

666kcal
Protein
69.9g
Fat
30.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

3 ounces Cooked Chicken Breast, diced

100 grams Sweet Potato, cubed

100 grams Green Cabbage, shredded

1 cup Low-Sodium Chicken Broth

1 teaspoon Extra Virgin Olive Oil

Dried oregano, thyme, and lemon juice for seasoning

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 10 minutes.

  • 4

    Season the salmon fillet with dried oregano, thyme, and the remaining olive oil, then place it on the baking sheet next to the sweet potatoes.

  • 5

    Return the sheet to the oven and roast for another 12-15 minutes until the salmon is flaky and the potatoes are tender.

  • 6

    While the salmon roasts, bring the chicken broth to a simmer in a small pot.

  • 7

    Add the shredded cabbage and diced chicken breast to the broth, simmering for 5-7 minutes until the cabbage is soft.

  • 8

    Serve the roasted salmon and sweet potatoes on a plate with a squeeze of fresh lemon, accompanied by a bowl of the hot chicken and cabbage soup.

Herb-Roasted Salmon with Sweet Potato and Cabbage Soup

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

Herb-Roasted Salmon with Sweet Potato and Cabbage Soup

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Sweet Potato and Cabbage Soup

Herb-roasted salmon and sweet potato served alongside a nourishing chicken and cabbage soup, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

666kcal
Protein
69.9g
Fat
30.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild-Caught Salmon Fillet

3 ounces Cooked Chicken Breast, diced

100 grams Sweet Potato, cubed

100 grams Green Cabbage, shredded

1 cup Low-Sodium Chicken Broth

1 teaspoon Extra Virgin Olive Oil

Dried oregano, thyme, and lemon juice for seasoning

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 10 minutes.

  • 4

    Season the salmon fillet with dried oregano, thyme, and the remaining olive oil, then place it on the baking sheet next to the sweet potatoes.

  • 5

    Return the sheet to the oven and roast for another 12-15 minutes until the salmon is flaky and the potatoes are tender.

  • 6

    While the salmon roasts, bring the chicken broth to a simmer in a small pot.

  • 7

    Add the shredded cabbage and diced chicken breast to the broth, simmering for 5-7 minutes until the cabbage is soft.

  • 8

    Serve the roasted salmon and sweet potatoes on a plate with a squeeze of fresh lemon, accompanied by a bowl of the hot chicken and cabbage soup.