Anti-Inflammatory Salmon and Sweet Potato Breakfast Hash

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

Anti-Inflammatory Salmon and Sweet Potato Breakfast Hash

YOUR SOLIN GENERATED RECIPE

Anti-Inflammatory Salmon and Sweet Potato Breakfast Hash

Oven-roasted salmon fillets served over a vibrant bed of caramelized sweet potatoes and crisp asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

568kcal
Protein
40.6g
Fat
30.7g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Sweet potato

1.5 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Hemp seeds

1 tsp Garlic powder

1 tsp Dried dill

1 tsp Ground turmeric

0.5 tsp Black pepper

1 tbsp Fresh lemon juice

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and dice it into small half-inch cubes for even roasting.

  • 3

    Place the sweet potato cubes on the baking sheet, drizzle with half of the olive oil, and toss with the ground turmeric.

  • 4

    Roast the sweet potatoes for 15 minutes until they begin to soften and develop a golden color.

  • 5

    Remove the tray and move the potatoes to one side, then place the salmon fillet and the trimmed asparagus spears on the empty side.

  • 6

    Drizzle the remaining olive oil over the salmon and asparagus, then season the entire tray with garlic powder, dried dill, and black pepper.

  • 7

    Return the tray to the oven and bake for another 10 to 12 minutes until the salmon is opaque and the asparagus is tender-crisp.

  • 8

    Transfer the hash to a plate, sprinkle with hemp seeds for a nutty crunch, and finish with a fresh squeeze of lemon juice.

Anti-Inflammatory Salmon and Sweet Potato Breakfast Hash

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

Anti-Inflammatory Salmon and Sweet Potato Breakfast Hash

YOUR SOLIN GENERATED RECIPE

Anti-Inflammatory Salmon and Sweet Potato Breakfast Hash

Oven-roasted salmon fillets served over a vibrant bed of caramelized sweet potatoes and crisp asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

568kcal
Protein
40.6g
Fat
30.7g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Sweet potato

1.5 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Hemp seeds

1 tsp Garlic powder

1 tsp Dried dill

1 tsp Ground turmeric

0.5 tsp Black pepper

1 tbsp Fresh lemon juice

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and dice it into small half-inch cubes for even roasting.

  • 3

    Place the sweet potato cubes on the baking sheet, drizzle with half of the olive oil, and toss with the ground turmeric.

  • 4

    Roast the sweet potatoes for 15 minutes until they begin to soften and develop a golden color.

  • 5

    Remove the tray and move the potatoes to one side, then place the salmon fillet and the trimmed asparagus spears on the empty side.

  • 6

    Drizzle the remaining olive oil over the salmon and asparagus, then season the entire tray with garlic powder, dried dill, and black pepper.

  • 7

    Return the tray to the oven and bake for another 10 to 12 minutes until the salmon is opaque and the asparagus is tender-crisp.

  • 8

    Transfer the hash to a plate, sprinkle with hemp seeds for a nutty crunch, and finish with a fresh squeeze of lemon juice.