YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Salmon with Asparagus
Sheet-pan roasted salmon and crisp asparagus spears finished with a bright squeeze of lemon and aromatic herbs for a refreshing, protein-packed finish.
INGREDIENTS
6 oz Salmon fillet
10 spears Asparagus
0.13 cup Quinoa
0 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Rinse the quinoa in a fine-mesh strainer, then combine it with 0.66 cups of water in a small saucepan.
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
Place the salmon fillet on the other side of the sheet and drizzle the olive oil over both the fish and the vegetables.
Sprinkle the oregano, garlic powder, sea salt, and black pepper evenly across the salmon and asparagus.
Roast in the oven for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork.
Fluff the cooked quinoa with a fork and serve it as a base for the roasted salmon and asparagus.
Squeeze the fresh lemon juice over the entire plate immediately before eating.