YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Salmon
Oven-roasted salmon fillets and crisp asparagus seasoned with zesty lemon and aromatic herbs for a bright and flaky finish.
INGREDIENTS
7 oz wild-caught salmon fillet
1 cup asparagus spears
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
1 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Trim the woody ends off the asparagus and place the spears on the sheet pan along with the cherry tomatoes.
Place the salmon fillet in the center of the pan, nestled among the vegetables.
Drizzle the olive oil over the salmon and vegetables, then sprinkle evenly with oregano, garlic powder, sea salt, and black pepper.
Cut half of the lemon into thin rounds and place them directly on top of the salmon fillet.
Roast for 12-15 minutes until the salmon is cooked through and the asparagus is tender-crisp.
Squeeze any remaining juice from the lemon over the entire pan before serving.