Name: Sheet Pan Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 1.5 cup Brussels sprouts; 3 oz Baby potatoes; 1 tsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 whole Lemon

Sheet Pan Salmon with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Salmon with Roasted Vegetables

Oven-roasted salmon fillets served with crispy Brussels sprouts and golden baby potatoes, finished with aromatic garlic and a bright squeeze of lemon.

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NUTRITION

Protein

41.4g

Fat

28.2g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1.5 cup Brussels sprouts

3 oz Baby potatoes

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 whole Lemon

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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
Quarter the baby potatoes and halve the Brussels sprouts, then place them on the sheet pan.
3
Drizzle the vegetables with the olive oil and season with half of the salt, pepper, and dried oregano.
4
Toss the vegetables to coat evenly and spread them out in a single layer.
5
Roast the vegetables in the preheated oven for 15 minutes until they begin to soften.
6
Remove the pan from the oven, push the vegetables to the sides, and place the salmon fillet in the center.
7
Season the salmon with the remaining salt, pepper, oregano, and the minced garlic.
8
Return the pan to the oven and roast for an additional 10 to 12 minutes until the salmon is flaky and the potatoes are golden.
9
Squeeze the fresh lemon over the salmon and vegetables just before serving for a bright finish.