Sheet Pan Lemon Herb Salmon and Asparagus

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

Sheet Pan Lemon Herb Salmon and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon and Asparagus

Flaky salmon fillets and crispy baby potatoes roasted on a single sheet pan with vibrant asparagus and a zesty lemon-herb drizzle.

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NUTRITION

555kcal
Protein
42.4g
Fat
28.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1 cup baby potatoes

1 cup asparagus

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried dill

0.5 whole lemon

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PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and toss them directly on the pan with 1 tsp of olive oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.

  • 3

    Roast the potatoes for 15 minutes until they just begin to soften and turn golden.

  • 4

    Remove the pan from the oven, push the potatoes to the outer edges, and place the salmon fillet and trimmed asparagus in the center.

  • 5

    In a small bowl, whisk together the remaining 1 tsp of olive oil, minced garlic, juice from the lemon, dried dill, and the remaining salt and pepper.

  • 6

    Brush the lemon-herb mixture generously over the salmon and asparagus, then return the pan to the oven for 10-12 minutes until the salmon is flaky.

Sheet Pan Lemon Herb Salmon and Asparagus

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

Sheet Pan Lemon Herb Salmon and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon and Asparagus

Flaky salmon fillets and crispy baby potatoes roasted on a single sheet pan with vibrant asparagus and a zesty lemon-herb drizzle.

NUTRITION

555kcal
Protein
42.4g
Fat
28.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1 cup baby potatoes

1 cup asparagus

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried dill

0.5 whole lemon

PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and toss them directly on the pan with 1 tsp of olive oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.

  • 3

    Roast the potatoes for 15 minutes until they just begin to soften and turn golden.

  • 4

    Remove the pan from the oven, push the potatoes to the outer edges, and place the salmon fillet and trimmed asparagus in the center.

  • 5

    In a small bowl, whisk together the remaining 1 tsp of olive oil, minced garlic, juice from the lemon, dried dill, and the remaining salt and pepper.

  • 6

    Brush the lemon-herb mixture generously over the salmon and asparagus, then return the pan to the oven for 10-12 minutes until the salmon is flaky.