Name: Lemon Herb Baked Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 1.5 cups Asparagus spears; 0.25 cup Quinoa, cooked; 0.25 tbsp Olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic, minced; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb Baked Salmon with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Salmon with Roasted Asparagus

Salmon fillet baked with a zesty lemon-herb crust until flaky, served alongside crisp roasted asparagus and fiber-rich quinoa for a bright and satisfying meal.

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NUTRITION

Protein

48.7g

Fat

32.2g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

0.25 cup Quinoa, cooked

0.25 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic, minced

0.5 tsp Dried oregano

0.5 tsp Dried thyme

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.
2
Pat the salmon fillet dry with a paper towel and place it on one side of the prepared baking sheet.
3
Trim the woody ends off the asparagus and arrange the spears in a single layer on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, and dried thyme.
5
Drizzle the herb and oil mixture evenly over the salmon and the asparagus spears.
6
Sprinkle the sea salt and black pepper over both the fish and the vegetables.
7
Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender-crisp.
8
Place the warm cooked quinoa on a plate and top with the baked salmon and roasted asparagus.