Name: Sheet Pan Lemon Herb Salmon
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 Zucchini; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 medium Lemon

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

Oven-roasted salmon fillet and crisp vegetables seasoned with aromatic herbs and finished with a bright, zesty lemon squeeze.

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NUTRITION

Protein

46g

Fat

29.6g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 cup Zucchini

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and slice the zucchini into half-moons.
3
Place the salmon fillet in the center of the sheet pan and arrange the asparagus and zucchini around it in a single layer.
4
Drizzle the olive oil and lemon juice evenly over the salmon and the vegetables.
5
Whisk together the garlic powder, dried oregano, sea salt, and black pepper in a small bowl, then sprinkle the mixture over everything.
6
Thinly slice the half lemon and place the rounds directly on top of the salmon fillet.
7
Toss the vegetables gently with tongs to ensure they are well-coated in the oil and spices.
8
Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp.
9
Serve immediately while hot, drizzling any remaining pan juices over the salmon.