YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Salmon
Fresh salmon fillets roasted on a single pan with crisp asparagus and blistered tomatoes, finished with a bright lemon-herb drizzle for a zesty finish.
INGREDIENTS
7 oz Salmon fillet
1 cup Asparagus spears
0.5 cup Cherry tomatoes
0.5 tbsp Olive oil
1 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 whole Lemon
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and slice the cherry tomatoes in half.
Place the salmon fillet in the center of the pan and arrange the asparagus and tomatoes around it.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.
Brush the herb oil mixture generously over the salmon and toss the vegetables to ensure they are evenly coated.
Thinly slice half of the lemon and place the rounds directly on top of the salmon fillet.
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Squeeze the juice from the remaining lemon over the entire pan before serving hot.