Name: Lemon Herb Baked Salmon with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Salmon with Asparagus

Flaky salmon fillet oven-roasted with vibrant lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a bright and nourishing meal.

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NUTRITION

Protein

37.0g

Fat

27.1g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
3
Place the salmon fillet on the other side of the baking sheet, ensuring there is space between the fish and the vegetables.
4
In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, sea salt, black pepper, and dried oregano.
5
Drizzle the lemon-herb mixture evenly over both the salmon fillet and the asparagus spears, using a brush or spoon to coat thoroughly.
6
Bake in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender yet still vibrant.
7
Transfer the roasted salmon and asparagus to a plate and serve immediately alongside the warm, fluffy cooked quinoa.