Name: Baked Salmon with Roasted Vegetables and Toasted Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Salmon Fillet; 1 cup Asparagus; 0.5 cup Cherry Tomatoes; 1 tablespoon Slivered Almonds; 1 teaspoon Olive Oil

Baked Salmon with Roasted Vegetables and Toasted Almonds

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

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Vegetables and Toasted Almonds

Wild-caught salmon baked with tender asparagus and bursting cherry tomatoes, finished with a sprinkle of crunchy toasted almonds.

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NUTRITION

Protein

33.4g

Fat

17.8g

Carbs

9.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus

0.5 cup Cherry Tomatoes

1 tablespoon Slivered Almonds

1 teaspoon Olive Oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.
3
Toss the vegetables with half of the olive oil and a pinch of salt and pepper.
4
Place the salmon fillet in the center of the sheet, drizzle with the remaining oil, and season with lemon juice and dried herbs.
5
Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the vegetables are tender.
6
While the salmon is baking, lightly toast the slivered almonds in a dry pan over medium heat until they are golden and fragrant.
7
Top the salmon and roasted vegetables with the toasted almonds before serving warm.