Sheet Pan Salmon and Roasted Vegetables

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

Sheet Pan Salmon and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Salmon and Roasted Vegetables

Oven-roasted salmon fillet seasoned with aromatic herbs, served alongside caramelized sweet potato cubes and crisp-tender asparagus for a vibrant, nutrient-dense meal.

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NUTRITION

539kcal
Protein
46.3g
Fat
31.8g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

0.25 cup sweet potato

1 cup asparagus

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 wedge lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel and dice the sweet potato into small 1/2-inch cubes to ensure they cook through at the same rate as the other ingredients.

  • 3

    Place the sweet potato cubes on the sheet pan, drizzle with half of the olive oil and a pinch of salt, then roast for 10 minutes.

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and pat the salmon fillet dry with a paper towel.

  • 5

    Remove the pan from the oven and move the potatoes to one side. Place the salmon fillet and asparagus on the remaining space.

  • 6

    Drizzle the salmon and asparagus with the remaining olive oil. Evenly sprinkle the sea salt, black pepper, garlic powder, and dried oregano over everything on the pan.

  • 7

    Return the pan to the oven and roast for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

  • 8

    Squeeze the fresh lemon wedge over the salmon just before serving to brighten the flavors.

Sheet Pan Salmon and Roasted Vegetables

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

Sheet Pan Salmon and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Salmon and Roasted Vegetables

Oven-roasted salmon fillet seasoned with aromatic herbs, served alongside caramelized sweet potato cubes and crisp-tender asparagus for a vibrant, nutrient-dense meal.

NUTRITION

539kcal
Protein
46.3g
Fat
31.8g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

0.25 cup sweet potato

1 cup asparagus

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 wedge lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel and dice the sweet potato into small 1/2-inch cubes to ensure they cook through at the same rate as the other ingredients.

  • 3

    Place the sweet potato cubes on the sheet pan, drizzle with half of the olive oil and a pinch of salt, then roast for 10 minutes.

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and pat the salmon fillet dry with a paper towel.

  • 5

    Remove the pan from the oven and move the potatoes to one side. Place the salmon fillet and asparagus on the remaining space.

  • 6

    Drizzle the salmon and asparagus with the remaining olive oil. Evenly sprinkle the sea salt, black pepper, garlic powder, and dried oregano over everything on the pan.

  • 7

    Return the pan to the oven and roast for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.

  • 8

    Squeeze the fresh lemon wedge over the salmon just before serving to brighten the flavors.