Herb-Crusted Salmon with Roasted Asparagus and String Beans

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

Herb-Crusted Salmon with Roasted Asparagus and String Beans

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Asparagus and String Beans

Oven-roasted salmon fillet topped with a zesty herb crust, served alongside vibrant, snap-crisp asparagus and string beans finished with a squeeze of fresh lemon.

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NUTRITION

480kcal
Protein
40.2g
Fat
29.7g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

1 cup Green beans

0.5 tbsp Extra virgin olive oil

1 tsp Dijon mustard

0.5 tsp Dried parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Wash the asparagus and green beans, then trim the woody ends from the asparagus and the stems from the green beans.

  • 3

    Place the asparagus and green beans on the prepared baking sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt and black pepper.

  • 4

    Pat the salmon fillet dry with a paper towel and place it on the baking sheet next to the vegetables.

  • 5

    In a small bowl, mix the Dijon mustard, dried parsley, and garlic powder, then spread the mixture evenly over the top of the salmon.

  • 6

    Roast in the oven for 12 to 15 minutes, or until the salmon reaches an internal temperature of 145°F and the vegetables are tender.

  • 7

    Remove from the oven, drizzle the remaining olive oil and the fresh lemon juice over the entire dish, and serve immediately.

Herb-Crusted Salmon with Roasted Asparagus and String Beans

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

Herb-Crusted Salmon with Roasted Asparagus and String Beans

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Asparagus and String Beans

Oven-roasted salmon fillet topped with a zesty herb crust, served alongside vibrant, snap-crisp asparagus and string beans finished with a squeeze of fresh lemon.

NUTRITION

480kcal
Protein
40.2g
Fat
29.7g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

1 cup Green beans

0.5 tbsp Extra virgin olive oil

1 tsp Dijon mustard

0.5 tsp Dried parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Wash the asparagus and green beans, then trim the woody ends from the asparagus and the stems from the green beans.

  • 3

    Place the asparagus and green beans on the prepared baking sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt and black pepper.

  • 4

    Pat the salmon fillet dry with a paper towel and place it on the baking sheet next to the vegetables.

  • 5

    In a small bowl, mix the Dijon mustard, dried parsley, and garlic powder, then spread the mixture evenly over the top of the salmon.

  • 6

    Roast in the oven for 12 to 15 minutes, or until the salmon reaches an internal temperature of 145°F and the vegetables are tender.

  • 7

    Remove from the oven, drizzle the remaining olive oil and the fresh lemon juice over the entire dish, and serve immediately.