Name: Baked Salmon and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz wild-caught salmon fillet; 2 large eggs; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried dill; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Baked Salmon and Roasted Vegetables

Oven-roasted salmon fillet and jammy eggs served with charred asparagus and blistered tomatoes for a vibrant, nutrient-dense start to your day.

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NUTRITION

Protein

46.3g

Fat

33.0g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz wild-caught salmon fillet

2 large eggs

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried dill

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.
3
Drizzle the vegetables with olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.
4
Place the salmon fillet on the same baking sheet, seasoning it with the remaining salt, pepper, dried dill, and a squeeze of lemon juice.
5
Roast in the oven for 12 to 15 minutes until the salmon is flaky and the vegetables are tender and slightly charred.
6
While the salmon roasts, bring a small pot of water to a boil. Carefully lower the eggs into the water and simmer for 6.5 minutes for a jammy yolk.
7
Transfer the eggs to an ice bath for 2 minutes, then peel and halve them.
8
Plate the roasted salmon and vegetables, topping the dish with the halved jammy eggs before serving.