YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Salmon
Sheet pan roasted salmon and crisp vegetables tossed in a zesty lemon-herb glaze for a bright and refreshing dinner.
INGREDIENTS
6.5 oz salmon fillet
1 cup asparagus spears
1 cup broccoli florets
0.5 tbsp extra virgin olive oil
0.5 whole lemon
1 clove garlic
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Place the salmon fillet, trimmed asparagus spears, and broccoli florets onto the prepared sheet pan in a single layer.
In a small bowl, whisk together the olive oil, juice from the lemon, minced garlic, dried oregano, sea salt, and black pepper.
Drizzle the lemon-herb mixture over the salmon and vegetables, tossing the greens lightly to ensure they are evenly coated.
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp.