Baked Salmon Plate

• 6 oz salmon
• 1 cup cooked green beans (from about 1.5 cups raw)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 sweet potato, diced
• 1 tbsp olive oil
• 1 tbsp lemon juice

• 12 oz salmon
• 2 cup cooked green beans (from about 1.5 cups raw)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 sweet potato, diced
• 2 tbsp olive oil
• 2 tbsp lemon juice

• 18 oz salmon
• 3 cup cooked green beans (from about 1.5 cups raw)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 sweet potato, diced
• 3 tbsp olive oil
• 3 tbsp lemon juice

• 24 oz salmon
• 4 cup cooked green beans (from about 1.5 cups raw)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 sweet potato, diced
• 4 tbsp olive oil
• 4 tbsp lemon juice

1. Spread the diced sweet potato and green beans on the lined tray, toss with the olive oil and a little salt, and roast 10 minutes, until they start to soften at the edges.

   Start timer
2. Push the vegetables to the edges, lay the salmon in the middle, season it with the lemon juice and salt, and roast 12 to 15 minutes more, until the salmon flakes easily with a fork and reaches 145°F in the thickest part and the green beans are tender.

   145°FStart timer
3. While the tray roasts, wilt the spinach in a dry pan with a splash of water over medium heat, 2 to 3 minutes, until glossy and collapsed.

   Start timer
4. Plate the salmon with the green beans, sweet potato, and spinach, and serve warm.

• Calories670
• Protein43g
• Carbs46g
• Fat38g
• Fiber11g
• Sodium185mg

• Inflammation
• Joint Comfort
• Eating Well
• Mood Support

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