Sheet Pan Lemon Herb Salmon and Asparagus

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

Sheet Pan Lemon Herb Salmon and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon and Asparagus

Oven-roasted salmon fillets and crisp asparagus seasoned with garlic and oil, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

527kcal
Protein
45.7g
Fat
34.0g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

4 oz Asparagus

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 whole Lemons

0.25 cup Fresh parsley

0.25 cup Fresh dill

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line two large sheet pans with parchment paper to ensure even cooking for all 8 servings.

  • 2

    Trim the tough, woody ends off the asparagus spears and divide them evenly across the sheet pans.

  • 3

    Slice the salmon into eight 7-ounce portions and place them onto the pans, leaving space between each fillet and the asparagus.

  • 4

    In a small glass jar, whisk together the extra virgin olive oil, minced garlic, sea salt, and black pepper until well combined.

  • 5

    Drizzle the oil mixture over the salmon and asparagus, using your hands or a brush to ensure everything is lightly and evenly coated.

  • 6

    Thinly slice one lemon and place a round on top of each salmon fillet; roast in the oven for 12-15 minutes until the salmon flakes easily with a fork.

  • 7

    While the salmon rests, finely chop the fresh parsley and dill and juice the second lemon.

  • 8

    Drizzle the fresh lemon juice over the entire pan and garnish generously with the chopped herbs before serving one fillet and a portion of asparagus per plate.

Sheet Pan Lemon Herb Salmon and Asparagus

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

Sheet Pan Lemon Herb Salmon and Asparagus

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon and Asparagus

Oven-roasted salmon fillets and crisp asparagus seasoned with garlic and oil, finished with a bright and zesty lemon-herb drizzle.

NUTRITION

527kcal
Protein
45.7g
Fat
34.0g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

4 oz Asparagus

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 whole Lemons

0.25 cup Fresh parsley

0.25 cup Fresh dill

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line two large sheet pans with parchment paper to ensure even cooking for all 8 servings.

  • 2

    Trim the tough, woody ends off the asparagus spears and divide them evenly across the sheet pans.

  • 3

    Slice the salmon into eight 7-ounce portions and place them onto the pans, leaving space between each fillet and the asparagus.

  • 4

    In a small glass jar, whisk together the extra virgin olive oil, minced garlic, sea salt, and black pepper until well combined.

  • 5

    Drizzle the oil mixture over the salmon and asparagus, using your hands or a brush to ensure everything is lightly and evenly coated.

  • 6

    Thinly slice one lemon and place a round on top of each salmon fillet; roast in the oven for 12-15 minutes until the salmon flakes easily with a fork.

  • 7

    While the salmon rests, finely chop the fresh parsley and dill and juice the second lemon.

  • 8

    Drizzle the fresh lemon juice over the entire pan and garnish generously with the chopped herbs before serving one fillet and a portion of asparagus per plate.