YOUR SOLIN GENERATED RECIPE
Sheet Pan Salmon with Roasted Vegetables
Oven-roasted salmon fillet paired with crispy Brussels sprouts and tender sweet potatoes, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
6 oz Salmon fillet
0.5 cup Sweet potato
1.5 cup Brussels sprouts
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Peel and dice the sweet potato into 1/2-inch cubes, and trim and halve the Brussels sprouts.
Place the sweet potatoes and Brussels sprouts on the sheet pan, then drizzle with olive oil and sprinkle with garlic powder, half the salt, and half the pepper.
Toss the vegetables to coat evenly and spread them out in a single layer.
Roast the vegetables for 15 minutes until they start to become tender.
Remove the pan from the oven, move the vegetables to the edges, and place the salmon fillet in the center.
Season the salmon with the remaining salt and pepper.
Return the pan to the oven and roast for an additional 10-12 minutes, or until the salmon is opaque and flakes easily with a fork.
Squeeze the fresh lemon juice over the salmon and roasted vegetables before serving.