Lemon Herb Roasted Salmon with Crispy Asparagus and Roasted Sweet Potato

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

Lemon Herb Roasted Salmon with Crispy Asparagus and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Salmon with Crispy Asparagus and Roasted Sweet Potato

Enjoy a beautifully balanced dinner featuring a tender 5 oz salmon fillet enhanced with a zesty lemon herb marinade, paired with crispy roasted asparagus and cubes of naturally sweet roasted sweet potato. The dish offers a delightful mix of savory, tangy, and subtly sweet flavors, ideal for a wholesome meal.

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NUTRITION

453kcal
Protein
33.8g
Fat
22.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

5 Asparagus Spears

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the 5 oz salmon fillet on a lightly oiled baking sheet lined with parchment paper.

  • 3

    In a small bowl, whisk together 1 tbsp lemon juice, 1 tsp olive oil, 1 minced garlic clove, 1 tsp mixed dried herbs, and a pinch of salt and pepper.

  • 4

    Brush the salmon fillet generously with the lemon herb mixture. Reserve a small amount of the mixture for the vegetables if desired.

  • 5

    Cut the 1/2 medium sweet potato into cubes and place them on another baking tray. Add the 5 asparagus spears.

  • 6

    Drizzle a little olive oil over the sweet potato and asparagus, and season with salt and pepper. Toss to coat evenly.

  • 7

    Place both trays in the oven. Roast the salmon for about 12-15 minutes until it flakes easily with a fork. Roast the sweet potato and asparagus for 15-20 minutes, or until the sweet potato is tender and the asparagus is slightly crispy.

  • 8

    Remove from the oven, plate the salmon alongside the roasted sweet potato cubes and crispy asparagus, and serve immediately.

Lemon Herb Roasted Salmon with Crispy Asparagus and Roasted Sweet Potato

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

Lemon Herb Roasted Salmon with Crispy Asparagus and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Salmon with Crispy Asparagus and Roasted Sweet Potato

Enjoy a beautifully balanced dinner featuring a tender 5 oz salmon fillet enhanced with a zesty lemon herb marinade, paired with crispy roasted asparagus and cubes of naturally sweet roasted sweet potato. The dish offers a delightful mix of savory, tangy, and subtly sweet flavors, ideal for a wholesome meal.

NUTRITION

453kcal
Protein
33.8g
Fat
22.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

5 Asparagus Spears

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the 5 oz salmon fillet on a lightly oiled baking sheet lined with parchment paper.

  • 3

    In a small bowl, whisk together 1 tbsp lemon juice, 1 tsp olive oil, 1 minced garlic clove, 1 tsp mixed dried herbs, and a pinch of salt and pepper.

  • 4

    Brush the salmon fillet generously with the lemon herb mixture. Reserve a small amount of the mixture for the vegetables if desired.

  • 5

    Cut the 1/2 medium sweet potato into cubes and place them on another baking tray. Add the 5 asparagus spears.

  • 6

    Drizzle a little olive oil over the sweet potato and asparagus, and season with salt and pepper. Toss to coat evenly.

  • 7

    Place both trays in the oven. Roast the salmon for about 12-15 minutes until it flakes easily with a fork. Roast the sweet potato and asparagus for 15-20 minutes, or until the sweet potato is tender and the asparagus is slightly crispy.

  • 8

    Remove from the oven, plate the salmon alongside the roasted sweet potato cubes and crispy asparagus, and serve immediately.