Lemon-Herb Baked Salmon with Roasted Potatoes

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

Lemon-Herb Baked Salmon with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Salmon with Roasted Potatoes

Oven-roasted salmon fillet seasoned with aromatic herbs and lemon, served alongside crispy golden potatoes and tender asparagus for a vibrant, nutrient-dense meal.

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NUTRITION

537kcal
Protein
43.9g
Fat
29g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.75 cup Baby potatoes

1 tsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

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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

    Halve the baby potatoes and toss them directly on the baking sheet with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the potatoes for 15 minutes, then move them to one side of the tray to make room for the salmon and asparagus.

  • 4

    Place the salmon fillet and trimmed asparagus spears on the sheet, drizzling them with the remaining olive oil and a pinch of salt.

  • 5

    Sprinkle the chopped rosemary and thyme over the salmon, top with lemon slices, and bake for another 12 minutes until the fish flakes easily.

Lemon-Herb Baked Salmon with Roasted Potatoes

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

Lemon-Herb Baked Salmon with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Salmon with Roasted Potatoes

Oven-roasted salmon fillet seasoned with aromatic herbs and lemon, served alongside crispy golden potatoes and tender asparagus for a vibrant, nutrient-dense meal.

NUTRITION

537kcal
Protein
43.9g
Fat
29g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.75 cup Baby potatoes

1 tsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and toss them directly on the baking sheet with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the potatoes for 15 minutes, then move them to one side of the tray to make room for the salmon and asparagus.

  • 4

    Place the salmon fillet and trimmed asparagus spears on the sheet, drizzling them with the remaining olive oil and a pinch of salt.

  • 5

    Sprinkle the chopped rosemary and thyme over the salmon, top with lemon slices, and bake for another 12 minutes until the fish flakes easily.