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 snappy asparagus spears seasoned with zesty lemon and fragrant herbs for a bright, clean-eating dinner.

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NUTRITION

395kcal
Protein
45.3g
Fat
18.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 medium Lemon

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Place the salmon fillet on one side of the pan and the trimmed asparagus spears on the other side in a single layer.

  • 3

    Drizzle the extra virgin olive oil over both the salmon and the asparagus, then rub with minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Slice the lemon into thin rounds and lay them directly on top of the salmon fillet to infuse the fish with citrus while it roasts.

  • 5

    Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is 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 snappy asparagus spears seasoned with zesty lemon and fragrant herbs for a bright, clean-eating dinner.

NUTRITION

395kcal
Protein
45.3g
Fat
18.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 medium Lemon

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Place the salmon fillet on one side of the pan and the trimmed asparagus spears on the other side in a single layer.

  • 3

    Drizzle the extra virgin olive oil over both the salmon and the asparagus, then rub with minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Slice the lemon into thin rounds and lay them directly on top of the salmon fillet to infuse the fish with citrus while it roasts.

  • 5

    Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender-crisp.