Baked Salmon with Asparagus and Lemon Zest

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

Baked Salmon with Asparagus and Lemon Zest

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Asparagus and Lemon Zest

Oven-baked salmon and asparagus spears seasoned with garlic and olive oil, finished with a bright and zesty lemon zest.

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NUTRITION

429kcal
Protein
37.9g
Fat
27.5g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1 cup Fresh Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice and Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus and place them on one side of the baking sheet, then nestle the salmon fillet on the other side.

  • 3

    Drizzle the olive oil over both the salmon and asparagus, then rub with minced garlic, sea salt, and cracked black pepper.

  • 4

    Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender.

  • 5

    Remove from the oven and immediately top with fresh lemon juice and the bright, zesty lemon zest before serving.

Baked Salmon with Asparagus and Lemon Zest

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

Baked Salmon with Asparagus and Lemon Zest

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Asparagus and Lemon Zest

Oven-baked salmon and asparagus spears seasoned with garlic and olive oil, finished with a bright and zesty lemon zest.

NUTRITION

429kcal
Protein
37.9g
Fat
27.5g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1 cup Fresh Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice and Zest

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus and place them on one side of the baking sheet, then nestle the salmon fillet on the other side.

  • 3

    Drizzle the olive oil over both the salmon and asparagus, then rub with minced garlic, sea salt, and cracked black pepper.

  • 4

    Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender.

  • 5

    Remove from the oven and immediately top with fresh lemon juice and the bright, zesty lemon zest before serving.