Name: Lemon Herb Roasted Salmon with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 1 cup Asparagus spears; 0.25 cup Cooked quinoa; 1 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Lemon zest; 1 tsp Fresh dill; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb Roasted Salmon with Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Salmon with Asparagus

Oven-roasted salmon fillet seasoned with zesty lemon and aromatic dill, served alongside snappy asparagus and fluffy quinoa for a vibrant, protein-packed meal.

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NUTRITION

Protein

41.0g

Fat

28.8g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Fresh dill

0.5 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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
3
Place the salmon fillet on the other side of the baking sheet, skin-side down.
4
Drizzle the olive oil and fresh lemon juice evenly over both the salmon and the asparagus.
5
Sprinkle the lemon zest, fresh dill, garlic powder, sea salt, and black pepper over the salmon and asparagus, tossing the asparagus slightly to coat.
6
Roast in the center of the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Transfer the warm, pre-cooked quinoa to a plate and top with the roasted salmon and asparagus spears.