Name: Salmon and Brussels Sprout Tortilla Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 1 cup Brussels sprouts; 0.5 medium Whole wheat tortilla; 0.25 oz Sharp cheddar cheese; 0.25 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tsp Lemon juice

Salmon and Brussels Sprout Tortilla Bake

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

YOUR SOLIN GENERATED RECIPE

Salmon and Brussels Sprout Tortilla Bake

Flaked salmon and crispy shredded Brussels sprouts rolled into a toasted tortilla with melted sharp cheddar for a savory, golden-brown finish.

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NUTRITION

Protein

39.3g

Fat

26.5g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

1 cup Brussels sprouts

0.5 medium Whole wheat tortilla

0.25 oz Sharp cheddar cheese

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Finely shred the Brussels sprouts and place them on the baking sheet alongside the salmon fillet.
3
Drizzle both the salmon and the sprouts with olive oil and lemon juice, then season evenly with sea salt, black pepper, and garlic powder.
4
Roast for 12-15 minutes until the salmon is cooked through and the sprouts are tender with crispy, charred edges.
5
Use a fork to flake the salmon into bite-sized pieces and toss it thoroughly with the roasted sprouts.
6
Place the salmon and sprout mixture in the center of the tortilla and sprinkle with the shredded cheddar cheese.
7
Roll the tortilla tightly and place it back on the baking sheet with the seam side down.
8
Bake for an additional 5 minutes until the tortilla is crisp and the cheese is completely melted.