YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Salmon
Oven-roasted salmon fillets and crisp asparagus spears finished with a bright lemon-garlic herb glaze for a zesty and refreshing finish.
INGREDIENTS
7 oz Wild-caught salmon fillet
1 cup Fresh asparagus spears
0.5 cup Cherry tomatoes
0.25 tbsp Extra virgin olive oil
1 tsp Minced garlic
1 tbsp Fresh lemon juice
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Arrange the salmon fillet, trimmed asparagus spears, and cherry tomatoes in a single layer on the prepared sheet pan.
In a small glass bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, and dried oregano until well combined.
Drizzle the herb mixture evenly over the salmon and the vegetables, ensuring everything is lightly coated.
Sprinkle the sea salt and black pepper over the entire tray to enhance the natural flavors.
Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
Remove from the oven and garnish with finely chopped fresh parsley before serving immediately.