Herb-Crusted Salmon with Steamed Potatoes and Fresh Tomato Salad

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

Herb-Crusted Salmon with Steamed Potatoes and Fresh Tomato Salad

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Steamed Potatoes and Fresh Tomato Salad

Oven-roasted salmon topped with a zesty lemon-herb crust, served with tender steamed potatoes and a crisp tomato-cucumber salad.

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NUTRITION

516kcal
Protein
41.3g
Fat
22.6g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Baby Potatoes

2 tablespoons Non-fat Greek Yogurt

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Fresh Parsley

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Steam the baby potatoes in a steamer basket over boiling water for 12-15 minutes until fork-tender.

  • 3

    In a small bowl, mix the Greek yogurt with finely chopped parsley and a teaspoon of lemon zest.

  • 4

    Place the salmon fillet on the baking sheet and spread the yogurt-herb mixture evenly over the top.

  • 5

    Bake the salmon for 10-12 minutes until it flakes easily with a fork.

  • 6

    While the salmon bakes, halve the cherry tomatoes and slice the cucumber, then toss them with lemon juice and a pinch of sea salt.

  • 7

    Serve the herb-crusted salmon alongside the warm steamed potatoes and the fresh, cool tomato salad.

Herb-Crusted Salmon with Steamed Potatoes and Fresh Tomato Salad

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

Herb-Crusted Salmon with Steamed Potatoes and Fresh Tomato Salad

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Steamed Potatoes and Fresh Tomato Salad

Oven-roasted salmon topped with a zesty lemon-herb crust, served with tender steamed potatoes and a crisp tomato-cucumber salad.

NUTRITION

516kcal
Protein
41.3g
Fat
22.6g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Baby Potatoes

2 tablespoons Non-fat Greek Yogurt

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Fresh Parsley

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Steam the baby potatoes in a steamer basket over boiling water for 12-15 minutes until fork-tender.

  • 3

    In a small bowl, mix the Greek yogurt with finely chopped parsley and a teaspoon of lemon zest.

  • 4

    Place the salmon fillet on the baking sheet and spread the yogurt-herb mixture evenly over the top.

  • 5

    Bake the salmon for 10-12 minutes until it flakes easily with a fork.

  • 6

    While the salmon bakes, halve the cherry tomatoes and slice the cucumber, then toss them with lemon juice and a pinch of sea salt.

  • 7

    Serve the herb-crusted salmon alongside the warm steamed potatoes and the fresh, cool tomato salad.