YOUR SOLIN GENERATED RECIPE
Golden Roasted Salmon with Crispy Potatoes
Sheet-pan salmon roasted alongside crispy potatoes and tender asparagus, finished with a zesty squeeze of lemon for a bright, nutrient-dense meal.
INGREDIENTS
6.5 oz Salmon fillet
0.25 medium Yukon gold potato
1 cup Asparagus
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried oregano
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the Yukon gold potato into small 1/2-inch cubes and place them in a bowl.
Toss the potatoes with 1 tsp of olive oil, the garlic powder, and a pinch of the sea salt.
Spread the potatoes evenly on the baking sheet and roast for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus and season the salmon fillet with the remaining 1 tsp olive oil, oregano, pepper, and remaining salt.
Remove the pan from the oven, move the potatoes to one side, and add the salmon fillet and asparagus to the other side.
Return the pan to the oven and roast for an additional 12-15 minutes until the salmon is cooked through and the potatoes are golden brown.
Remove from the oven and squeeze the fresh lemon juice over the entire tray before serving.