Lemon-Herb Roasted Salmon with Asparagus

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

Lemon-Herb Roasted Salmon with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Salmon with Asparagus

Oven-roasted wild salmon and crisp asparagus spears finished with a bright squeeze of lemon and fragrant fresh herbs for a zesty, nutrient-dense lunch.

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NUTRITION

396kcal
Protein
44.7g
Fat
20.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

10 spears Asparagus

0.5 tbsp Extra virgin olive oil

1 tsp Fresh dill

1 tsp Fresh parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus spears and place them on the baking sheet alongside the salmon fillet.

  • 3

    Drizzle the extra virgin olive oil over both the salmon and the asparagus, ensuring they are lightly coated.

  • 4

    Season the salmon and asparagus evenly with garlic powder, sea salt, and black pepper.

  • 5

    Finely chop the fresh dill and parsley, then sprinkle them over the salmon fillet.

  • 6

    Slice the half lemon into thin rounds and layer them directly on top of the salmon.

  • 7

    Roast in the center of the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender-crisp.

  • 8

    Serve immediately, scraping any extra herb-infused juices from the pan over the fish.

Lemon-Herb Roasted Salmon with Asparagus

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

Lemon-Herb Roasted Salmon with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Salmon with Asparagus

Oven-roasted wild salmon and crisp asparagus spears finished with a bright squeeze of lemon and fragrant fresh herbs for a zesty, nutrient-dense lunch.

NUTRITION

396kcal
Protein
44.7g
Fat
20.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

10 spears Asparagus

0.5 tbsp Extra virgin olive oil

1 tsp Fresh dill

1 tsp Fresh parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus spears and place them on the baking sheet alongside the salmon fillet.

  • 3

    Drizzle the extra virgin olive oil over both the salmon and the asparagus, ensuring they are lightly coated.

  • 4

    Season the salmon and asparagus evenly with garlic powder, sea salt, and black pepper.

  • 5

    Finely chop the fresh dill and parsley, then sprinkle them over the salmon fillet.

  • 6

    Slice the half lemon into thin rounds and layer them directly on top of the salmon.

  • 7

    Roast in the center of the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender-crisp.

  • 8

    Serve immediately, scraping any extra herb-infused juices from the pan over the fish.