Name: Herb-Roasted Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Sweet potato; 1 cup Cauliflower florets; 1 cup Baby bok choy; 0.5 cup Cherry tomatoes; 0.5 cup Cucumber; 2 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried oregano; 1 tsp Garlic powder; 1 tbsp Lemon juice

Herb-Roasted Salmon with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Roasted Vegetables

Herb-rubbed salmon roasted alongside caramelized sweet potatoes and cauliflower, served with wilted bok choy and a crisp, refreshing tomato-cucumber relish.

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NUTRITION

Protein

35.3g

Fat

29.9g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Sweet potato

1 cup Cauliflower florets

1 cup Baby bok choy

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

1 tbsp Lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed sweet potato and cauliflower florets with 1 tsp olive oil, garlic powder, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes.
4
Season the salmon fillet with dried oregano and lemon juice.
5
Move the roasted vegetables to one side of the pan and place the salmon, baby bok choy, and cherry tomatoes on the other side.
6
Drizzle the bok choy and tomatoes with the remaining 1 tsp olive oil.
7
Roast for an additional 10 to 12 minutes until the salmon is opaque and the bok choy is tender.
8
Slice the cucumber and serve it fresh on the side of the warm roasted platter.