Name: Baked Salmon with Lemon-Herb Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 2 cup Baby spinach; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tbsp Sliced almonds; 1 tbsp Hemp seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried dill; 1 tsp Dijon mustard

Baked Salmon with Lemon-Herb Spinach Salad

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 Lemon-Herb Spinach Salad

Salmon fillet oven-baked until flaky and tender, served over a zesty spinach salad tossed with crunch-filled almonds and a bright lemon-dill vinaigrette.

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NUTRITION

Protein

41.4g

Fat

37.2g

Carbs

6.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

2 cup Baby spinach

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Sliced almonds

1 tbsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried dill

1 tsp Dijon mustard

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Place the salmon fillet on the baking sheet and season evenly with sea salt, black pepper, and dried dill.
3
Bake the salmon for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
4
While the salmon bakes, prepare the dressing by whisking together the olive oil, fresh lemon juice, and Dijon mustard in a large mixing bowl.
5
Add the fresh baby spinach to the bowl and toss thoroughly until the leaves are lightly coated with the vinaigrette.
6
Transfer the dressed spinach to a plate, top with the warm baked salmon, and garnish with sliced almonds and hemp seeds for added texture.