Name: Sheet Pan Lemon-Herb Salmon with Roasted Asparagus and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 1 cup Asparagus; 1/2 medium Red Bell Pepper; 1/2 tbsp Extra Virgin Olive Oil; 1/2 Lemon; 1 tsp Dried Dill; 1 tsp Dried Parsley; 1/2 tsp Garlic Powder; Pinch of Salt; Pinch of Black Pepper

Sheet Pan Lemon-Herb Salmon with Roasted Asparagus and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Salmon with Roasted Asparagus and Bell Peppers

Enjoy a vibrant one-pan meal featuring tender salmon infused with lemon and herbs, perfectly paired with smoky roasted asparagus and bell peppers for a fresh, flavorful dinner.

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NUTRITION

Protein

38.1g

Fat

21.5g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1/2 medium Red Bell Pepper

1/2 tbsp Extra Virgin Olive Oil

1/2 Lemon

1 tsp Dried Dill

1 tsp Dried Parsley

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Place the salmon fillet in the center of the pan. Arrange asparagus spears and red bell pepper slices around the salmon.
3
Drizzle the olive oil evenly over the salmon and vegetables.
4
Squeeze the juice from half a lemon over the entire dish.
5
Sprinkle dried dill, dried parsley, garlic powder, a pinch of salt, and a pinch of black pepper over the salmon and vegetables.
6
Gently toss the asparagus and bell peppers to coat them in the oil and seasonings, ensuring the salmon remains intact.
7
Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender.
8
Remove from the oven and let it rest for a few minutes before serving.