YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Salmon and Asparagus
Oven-roasted salmon and crisp asparagus seasoned with aromatic herbs and zesty lemon for a vibrant, one-pan meal that is incredibly flaky and tender.
INGREDIENTS
6 oz salmon fillet
1 cup asparagus spears
1 cup baby potatoes
1 tsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp dried oregano
1 clove garlic
0.5 whole lemon
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Halve the baby potatoes and toss them directly on the pan with half of the olive oil and a pinch of the salt and pepper.
Roast the potatoes for 12 minutes to give them a head start on cooking.
Remove the pan from the oven, push the potatoes to one side, and place the salmon fillet and trimmed asparagus on the remaining space.
Drizzle the remaining olive oil over the salmon and asparagus, then sprinkle everything with the minced garlic, dried oregano, and the remaining salt and pepper.
Top the salmon with thin slices of lemon and return the pan to the oven for 12 to 15 minutes until the salmon is opaque and the asparagus is tender-crisp.