Lemon Herb Baked Salmon with Asparagus

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

Lemon Herb Baked Salmon with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Salmon with Asparagus

Oven-roasted salmon fillet and crisp asparagus spears seasoned with zesty lemon and fragrant dill, served over a bed of fluffy, protein-rich quinoa.

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NUTRITION

489kcal
Protein
40.3g
Fat
27.9g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.5 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Prepare the asparagus by trimming the woody ends and place them on one side of the baking sheet alongside the salmon fillet.

  • 3

    In a small glass bowl, whisk together the extra virgin olive oil, minced garlic, dried dill, sea salt, and black pepper.

  • 4

    Drizzle the herb and garlic oil mixture over both the salmon and the asparagus, using your hands or a brush to ensure the asparagus is evenly coated.

  • 5

    Cut the half lemon into thin rounds and layer them across the top of the salmon fillet to infuse it with bright citrus notes.

  • 6

    Slide the baking sheet into the oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

  • 7

    Fluff your pre-cooked quinoa in a bowl and serve the roasted salmon and asparagus directly on top, drizzling any remaining juices from the pan over the dish.

Lemon Herb Baked Salmon with Asparagus

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

Lemon Herb Baked Salmon with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Salmon with Asparagus

Oven-roasted salmon fillet and crisp asparagus spears seasoned with zesty lemon and fragrant dill, served over a bed of fluffy, protein-rich quinoa.

NUTRITION

489kcal
Protein
40.3g
Fat
27.9g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.5 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Prepare the asparagus by trimming the woody ends and place them on one side of the baking sheet alongside the salmon fillet.

  • 3

    In a small glass bowl, whisk together the extra virgin olive oil, minced garlic, dried dill, sea salt, and black pepper.

  • 4

    Drizzle the herb and garlic oil mixture over both the salmon and the asparagus, using your hands or a brush to ensure the asparagus is evenly coated.

  • 5

    Cut the half lemon into thin rounds and layer them across the top of the salmon fillet to infuse it with bright citrus notes.

  • 6

    Slide the baking sheet into the oven and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

  • 7

    Fluff your pre-cooked quinoa in a bowl and serve the roasted salmon and asparagus directly on top, drizzling any remaining juices from the pan over the dish.