Lemon-Herb Crusted Salmon with Asparagus

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

Lemon-Herb Crusted Salmon with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Salmon with Asparagus

Roasted salmon fillet topped with a zesty lemon-parsley crust, served alongside tender asparagus spears for a bright and refreshing finish.

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NUTRITION

379kcal
Protein
44.1g
Fat
20g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

0.5 tsp Fresh thyme

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 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

    Wash and trim the tough, woody ends off the asparagus spears, then place them on one side of the prepared baking sheet.

  • 3

    Drizzle 0.25 tablespoons of the olive oil over the asparagus and toss with a pinch of the sea salt and black pepper until evenly coated.

  • 4

    In a small mixing bowl, whisk together the remaining 0.25 tablespoons of olive oil, lemon zest, lemon juice, finely chopped parsley, thyme, garlic powder, and the remaining salt and pepper.

  • 5

    Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.

  • 6

    Spread the lemon-herb mixture generously over the top of the salmon, pressing it down slightly to ensure it adheres to the fish.

  • 7

    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 vibrant and tender-crisp.

Lemon-Herb Crusted Salmon with Asparagus

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

Lemon-Herb Crusted Salmon with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Salmon with Asparagus

Roasted salmon fillet topped with a zesty lemon-parsley crust, served alongside tender asparagus spears for a bright and refreshing finish.

NUTRITION

379kcal
Protein
44.1g
Fat
20g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

0.5 tsp Fresh thyme

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Wash and trim the tough, woody ends off the asparagus spears, then place them on one side of the prepared baking sheet.

  • 3

    Drizzle 0.25 tablespoons of the olive oil over the asparagus and toss with a pinch of the sea salt and black pepper until evenly coated.

  • 4

    In a small mixing bowl, whisk together the remaining 0.25 tablespoons of olive oil, lemon zest, lemon juice, finely chopped parsley, thyme, garlic powder, and the remaining salt and pepper.

  • 5

    Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.

  • 6

    Spread the lemon-herb mixture generously over the top of the salmon, pressing it down slightly to ensure it adheres to the fish.

  • 7

    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 vibrant and tender-crisp.