Name: Salmon Stuffed Baked Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 1 tsp Avocado oil; 0.25 tsp Sea salt; 6 oz Canned wild sockeye salmon; 0.25 cup Celery; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.25 cup Green onions; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Salmon Stuffed Baked Potatoes

Russet potatoes baked until the skin is crispy, then stuffed with a zesty, protein-packed wild salmon salad infused with fresh dill and bright lemon.

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NUTRITION

Protein

43.1g

Fat

15.1g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

1 tsp Avocado oil

0.25 tsp Sea salt

6 oz Canned wild sockeye salmon

0.25 cup Celery

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 cup Green onions

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Scrub the Russet potato thoroughly, pat it dry with a towel, and prick it several times with a fork.
3
Rub the potato skin with avocado oil and sea salt, then place it directly on the oven rack and bake for 45 to 60 minutes until the skin is crispy and the center is tender.
4
While the potato bakes, drain the canned wild sockeye salmon and place it in a medium mixing bowl.
5
Flake the salmon with a fork and stir in the finely diced celery, chopped fresh dill, lemon juice, Dijon mustard, sliced green onions, and black pepper.
6
Once the potato is finished, slice it down the center and gently fluff the inside with a fork to create a light base.
7
Generously stuff the salmon salad into the warm potato and serve immediately.