YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Salmon
Fresh salmon fillets roasted on a single pan with crisp asparagus and juicy cherry tomatoes, finished with a bright and zesty lemon-herb drizzle.
INGREDIENTS
7 oz Salmon fillet
1 cup Asparagus spears
0.5 cup Cherry tomatoes
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
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Place the salmon fillet on one side of the pan and arrange the trimmed asparagus and cherry tomatoes on the other side.
In a small bowl, whisk together the olive oil, dried oregano, garlic powder, sea salt, and black pepper.
Drizzle the herb oil over the salmon and vegetables, tossing the vegetables gently to ensure they are evenly coated.
Slice half of the lemon into thin rounds and place them directly on top of the salmon fillet.
Roast in the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp.
Squeeze any remaining lemon juice over the entire tray before serving.