YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Salmon and Asparagus
Oven-roasted salmon fillet and crispy diced potatoes paired with tender asparagus, all brightened by a zesty lemon-herb drizzle that adds a refreshing zing.
INGREDIENTS
6.5 oz Salmon fillet
0.5 cup Diced red potatoes
1 cup Asparagus spears
1 tsp Extra virgin olive oil
1 tsp Fresh dill
1 tsp Fresh parsley
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 diced red potatoes on the sheet pan and toss with half of the olive oil, garlic powder, sea salt, and black pepper.
Spread the potatoes in a single layer and roast for 15 minutes until they start to soften and turn golden brown.
Remove the pan from the oven and move the potatoes to one side to make room for the salmon and asparagus.
Place the salmon fillet and asparagus spears on the empty side of the pan, drizzling them with the remaining olive oil.
Sprinkle the fresh dill and parsley over the salmon and asparagus, then squeeze the juice of the lemon half over everything.
Return the pan to the oven and roast for an additional 10-12 minutes until the salmon is opaque and flakes easily with a fork.