Name: Pesto Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.33 cup Red potato; 1 cup Broccoli florets; 0.33 cup Shelled edamame; 2 tsp Basil pesto; 1 tbsp Hummus; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 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

Pesto Salmon with Roasted Vegetables

Oven-roasted salmon topped with vibrant basil pesto, served alongside crispy potatoes, charred broccoli, and a refreshing cucumber-tomato salad with creamy hummus.

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NUTRITION

Protein

42.4g

Fat

32.3g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.33 cup Red potato

1 cup Broccoli florets

0.33 cup Shelled edamame

2 tsp Basil pesto

1 tbsp Hummus

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the red potato into small half-inch cubes and toss them on the baking sheet with the broccoli florets, olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15 minutes until the potatoes begin to soften and the broccoli edges are slightly charred.
4
Move the vegetables to one side of the tray and place the salmon fillet on the other side, spreading the basil pesto evenly over the top of the fish.
5
Return the tray to the oven and roast for another 10 to 12 minutes until the salmon is flaky and the potatoes are golden brown.
6
While the salmon cooks, dice the cucumber and halve the cherry tomatoes, then toss them in a small bowl with the shelled edamame.
7
Plate the roasted salmon and vegetables alongside the fresh cucumber salad and finish with a dollop of creamy hummus.