Name: Sheet Pan Lemon-Herb Salmon with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Baby potatoes; 1 cup Asparagus spears; 1 tsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 slice Lemon

Sheet Pan Lemon-Herb Salmon with Asparagus

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 Asparagus

Flaky salmon roasted on a sheet pan with crisp asparagus and tender baby potatoes, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

40.5g

Fat

27.9g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Baby potatoes

1 cup Asparagus spears

1 tsp Olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Place the halved baby potatoes on the pan, toss with half of the olive oil and a pinch of the sea salt, then roast for 12 minutes.
3
Remove the pan from the oven, move the potatoes to one side, and place the salmon fillet and asparagus spears on the remaining space.
4
In a small bowl, whisk together the remaining olive oil, lemon juice, oregano, and garlic powder, then drizzle the mixture over the salmon and asparagus.
5
Season the entire pan with the remaining sea salt and black pepper, and place the lemon slice on top of the salmon.
6
Return the pan to the oven and roast for another 10 to 12 minutes until the salmon is opaque and flakes easily with a fork.