Grilled Salmon and Roasted Potato Bowl with Mixed Greens

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

Grilled Salmon and Roasted Potato Bowl with Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Salmon and Roasted Potato Bowl with Mixed Greens

Grilled wild salmon and herb-roasted potatoes served over mixed greens with a date-sweetened vinaigrette and snappy asparagus.

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NUTRITION

436kcal
Protein
28.3g
Fat
17.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Wild Salmon Fillet

120 grams Red Potatoes

80 grams Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

50 grams Mixed Baby Greens

1 Medjool Date

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PREPARATION

  • 1

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

  • 2

    Dice the red potatoes into small cubes and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the potatoes for 20 minutes until the edges are golden and crispy.

  • 4

    Season the salmon fillet and asparagus spears with salt and pepper, then grill the salmon for 4 minutes per side and the asparagus for 3 minutes until tender.

  • 5

    Finely mince the medjool date and whisk it with the remaining olive oil and a splash of lemon juice to create a light vinaigrette.

  • 6

    Place the mixed baby greens in a bowl and toss with the date vinaigrette.

  • 7

    Top the dressed greens with the grilled salmon, roasted potatoes, and asparagus before serving.

Grilled Salmon and Roasted Potato Bowl with Mixed Greens

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

Grilled Salmon and Roasted Potato Bowl with Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Salmon and Roasted Potato Bowl with Mixed Greens

Grilled wild salmon and herb-roasted potatoes served over mixed greens with a date-sweetened vinaigrette and snappy asparagus.

NUTRITION

436kcal
Protein
28.3g
Fat
17.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Wild Salmon Fillet

120 grams Red Potatoes

80 grams Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

50 grams Mixed Baby Greens

1 Medjool Date

PREPARATION

  • 1

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

  • 2

    Dice the red potatoes into small cubes and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the potatoes for 20 minutes until the edges are golden and crispy.

  • 4

    Season the salmon fillet and asparagus spears with salt and pepper, then grill the salmon for 4 minutes per side and the asparagus for 3 minutes until tender.

  • 5

    Finely mince the medjool date and whisk it with the remaining olive oil and a splash of lemon juice to create a light vinaigrette.

  • 6

    Place the mixed baby greens in a bowl and toss with the date vinaigrette.

  • 7

    Top the dressed greens with the grilled salmon, roasted potatoes, and asparagus before serving.