Name: Sheet Pan Lemon Herb Salmon and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 1 cup Asparagus spears; 1 cup Bell pepper strips; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Salmon and Veggies

Tender salmon fillets roasted on a single pan with crisp asparagus and bell peppers, finished with a bright and zesty lemon-herb glaze.

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NUTRITION

Protein

45.4g

Fat

34.7g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 cup Bell pepper strips

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Place the salmon fillet, trimmed asparagus, and sliced bell peppers onto the prepared pan.
3
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.
4
Drizzle the herb mixture over the salmon and vegetables, tossing the veggies to coat evenly.
5
Roast in the oven for 12-15 minutes until the salmon flakes easily with a fork and the vegetables are tender-crisp.
6
Garnish with fresh chopped parsley and an extra squeeze of lemon before serving.