Crispy Herb-Roasted Salmon with Roasted Vegetables

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

Crispy Herb-Roasted Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Salmon with Roasted Vegetables

Sheet-pan roasted salmon fillet with tender sweet potatoes and charred asparagus, finished with a squeeze of lemon and a sprinkle of fresh, fragrant dill.

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NUTRITION

499kcal
Protein
43.7g
Fat
29g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

50 grams Sweet Potato

100 grams Asparagus

0.5 teaspoon Olive Oil

1 tablespoon Fresh Dill

1 teaspoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small 1/2-inch cubes and trim the woody ends off the asparagus.

  • 3

    Toss the sweet potatoes with the olive oil and a pinch of sea salt, then spread on the baking sheet and roast for 10 minutes.

  • 4

    Remove the sheet from the oven and add the asparagus and the salmon fillet to the pan.

  • 5

    Season the salmon and vegetables with sea salt, black pepper, and the fresh dill.

  • 6

    Roast everything together for another 12-15 minutes until the salmon is flaky and the vegetables are tender.

  • 7

    Finish with a fresh squeeze of lemon juice before serving.

Crispy Herb-Roasted Salmon with Roasted Vegetables

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

Crispy Herb-Roasted Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Salmon with Roasted Vegetables

Sheet-pan roasted salmon fillet with tender sweet potatoes and charred asparagus, finished with a squeeze of lemon and a sprinkle of fresh, fragrant dill.

NUTRITION

499kcal
Protein
43.7g
Fat
29g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

50 grams Sweet Potato

100 grams Asparagus

0.5 teaspoon Olive Oil

1 tablespoon Fresh Dill

1 teaspoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small 1/2-inch cubes and trim the woody ends off the asparagus.

  • 3

    Toss the sweet potatoes with the olive oil and a pinch of sea salt, then spread on the baking sheet and roast for 10 minutes.

  • 4

    Remove the sheet from the oven and add the asparagus and the salmon fillet to the pan.

  • 5

    Season the salmon and vegetables with sea salt, black pepper, and the fresh dill.

  • 6

    Roast everything together for another 12-15 minutes until the salmon is flaky and the vegetables are tender.

  • 7

    Finish with a fresh squeeze of lemon juice before serving.