NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 cup zucchini

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp dried oregano

1 tbsp lemon juice

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Arrange the salmon fillet, trimmed asparagus spears, and sliced zucchini in a single layer on the prepared pan.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Drizzle the herb oil mixture over the salmon and vegetables, tossing the produce gently to ensure everything is evenly coated.

• 5

  Place thin slices of the half lemon directly on top of the salmon fillet to infuse it with citrus flavor while roasting.

• 6

  Bake for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork and the vegetables are tender-crisp.