Name: Salmon and Roasted Potato Casserole with Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz Salmon Fillet; 150g Russet Potato, diced; 50g Carrots, sliced; 2 tbsp Low-fat Cottage Cheese; 10g Part-skim Mozzarella, shredded; 1 tsp Olive Oil

Salmon and Roasted Potato Casserole with Carrots

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

YOUR SOLIN GENERATED RECIPE

Salmon and Roasted Potato Casserole with Carrots

Oven-baked salmon, tender potatoes, and sweet carrots tossed in a light herb-infused sauce, finished with a sprinkle of melty mozzarella.

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NUTRITION

Protein

16.2g

Fat

9.7g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Salmon Fillet

150g Russet Potato, diced

50g Carrots, sliced

2 tbsp Low-fat Cottage Cheese

10g Part-skim Mozzarella, shredded

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the diced potatoes and sliced carrots with olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables for 20 minutes until they are tender and starting to turn golden brown.
4
While vegetables roast, cut the salmon into bite-sized pieces and season lightly.
5
In a small bowl, whisk the cottage cheese with a teaspoon of water or chicken broth to create a smooth, creamy consistency.
6
Transfer the roasted vegetables to a small oven-safe casserole dish and nestle the salmon pieces among them.
7
Drizzle the cottage cheese mixture over the top and sprinkle with the shredded mozzarella.
8
Bake for an additional 10-12 minutes until the salmon is cooked through and the cheese is melty.