Herb-Crusted Baked Salmon with Roasted Asparagus

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

Herb-Crusted Baked Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Asparagus

Savor a beautifully baked wild salmon fillet encrusted with a light herb and panko breadcrumb mix, served alongside crisp roasted asparagus. This dish offers a delightful balance of tender, flaky fish and perfectly tender asparagus with a refreshing hint of lemon and herbs.

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NUTRITION

473kcal
Protein
38.3g
Fat
25g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Panko Breadcrumbs

1 tbsp Fresh Parsley (chopped)

1/4 tsp Garlic Powder

1 tsp Lemon Zest

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Pat dry with a paper towel.

  • 3

    In a small bowl, mix the panko breadcrumbs, chopped parsley, garlic powder, lemon zest, salt, and pepper.

  • 4

    Lightly brush the top of the salmon with olive oil, then evenly press the herb and breadcrumb mixture onto the salmon to form a crust.

  • 5

    On a separate baking sheet, toss the asparagus with a drizzle of olive oil, salt, and pepper.

  • 6

    Place both the salmon and asparagus in the preheated oven. Bake the salmon for about 12-15 minutes until it flakes easily with a fork and roast the asparagus for 10-12 minutes until tender.

  • 7

    Remove from the oven, plate the salmon alongside the roasted asparagus, and serve with an extra squeeze of lemon if desired.

Herb-Crusted Baked Salmon with Roasted Asparagus

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

Herb-Crusted Baked Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Asparagus

Savor a beautifully baked wild salmon fillet encrusted with a light herb and panko breadcrumb mix, served alongside crisp roasted asparagus. This dish offers a delightful balance of tender, flaky fish and perfectly tender asparagus with a refreshing hint of lemon and herbs.

NUTRITION

473kcal
Protein
38.3g
Fat
25g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Panko Breadcrumbs

1 tbsp Fresh Parsley (chopped)

1/4 tsp Garlic Powder

1 tsp Lemon Zest

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Pat dry with a paper towel.

  • 3

    In a small bowl, mix the panko breadcrumbs, chopped parsley, garlic powder, lemon zest, salt, and pepper.

  • 4

    Lightly brush the top of the salmon with olive oil, then evenly press the herb and breadcrumb mixture onto the salmon to form a crust.

  • 5

    On a separate baking sheet, toss the asparagus with a drizzle of olive oil, salt, and pepper.

  • 6

    Place both the salmon and asparagus in the preheated oven. Bake the salmon for about 12-15 minutes until it flakes easily with a fork and roast the asparagus for 10-12 minutes until tender.

  • 7

    Remove from the oven, plate the salmon alongside the roasted asparagus, and serve with an extra squeeze of lemon if desired.