Name: Sheet Pan Lemon Herb Salmon with Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz salmon fillet; 1.5 cup Brussels sprouts; 0.5 tbsp extra virgin olive oil; 1 tsp lemon zest; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Sheet Pan Lemon Herb Salmon with Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon with Brussels Sprouts

Oven-roasted salmon fillet and charred Brussels sprouts seasoned with a bright lemon-herb glaze for a zesty, high-protein meal.

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NUTRITION

Protein

45.3g

Fat

34.5g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

1.5 cup Brussels sprouts

0.5 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Trim the ends of the Brussels sprouts and slice them in half vertically.
3
Place the sprouts on the sheet pan, drizzle with half of the olive oil, and sprinkle with half of the salt and pepper.
4
Toss the sprouts to coat evenly and spread them out in a single layer, then roast for 10 minutes.
5
While the sprouts roast, whisk together the remaining olive oil, lemon juice, lemon zest, oregano, and garlic powder in a small bowl.
6
Remove the pan from the oven, move the sprouts to the outer edges, and place the salmon fillet in the center.
7
Brush the lemon-herb mixture generously over the top of the salmon and season with the remaining salt and pepper.
8
Return the pan to the oven and bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the sprouts are tender with crispy, golden edges.