Sheet Pan Lemon Herb Salmon

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

Sheet Pan Lemon Herb Salmon

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon

Oven-roasted salmon fillet and crisp garden vegetables seasoned with aromatic herbs and finished with a bright, zesty squeeze of fresh lemon.

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NUTRITION

510kcal
Protein
47.2g
Fat
30.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

  • 1

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

  • 2

    Place the salmon fillet, asparagus spears, and broccoli florets on the prepared pan in a single layer.

  • 3

    Drizzle the extra virgin olive oil evenly over the salmon and the vegetables.

  • 4

    Sprinkle the dried oregano, garlic powder, sea salt, and black pepper over everything, tossing the vegetables gently to ensure they are well-coated.

  • 5

    Slice the lemon into thin rounds and place them directly on top of the salmon fillet.

  • 6

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

Sheet Pan Lemon Herb Salmon

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

Sheet Pan Lemon Herb Salmon

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon

Oven-roasted salmon fillet and crisp garden vegetables seasoned with aromatic herbs and finished with a bright, zesty squeeze of fresh lemon.

NUTRITION

510kcal
Protein
47.2g
Fat
30.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

  • 1

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

  • 2

    Place the salmon fillet, asparagus spears, and broccoli florets on the prepared pan in a single layer.

  • 3

    Drizzle the extra virgin olive oil evenly over the salmon and the vegetables.

  • 4

    Sprinkle the dried oregano, garlic powder, sea salt, and black pepper over everything, tossing the vegetables gently to ensure they are well-coated.

  • 5

    Slice the lemon into thin rounds and place them directly on top of the salmon fillet.

  • 6

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