YOUR SOLIN GENERATED RECIPE
Sheet Pan Salmon with Roasted Zucchini and Sweet Potatoes
Oven-roasted salmon fillets served with caramelized sweet potatoes and tender zucchini, finished with a bright squeeze of lemon for a vibrant, citrusy finish.
INGREDIENTS
7 oz salmon fillet
0.5 cup sweet potato
1 cup zucchini
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
0.5 whole lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Peel the sweet potato and dice into 1/2-inch cubes; slice the zucchini into 1/2-inch thick half-moons.
Place the sweet potato cubes on the sheet pan, drizzle with half of the olive oil and a pinch of salt and pepper, then roast for 10 minutes.
Remove the pan from the oven and move the potatoes to one side. Place the salmon fillet and zucchini slices on the empty space.
Drizzle the remaining olive oil over the salmon and zucchini, then season everything evenly with garlic powder, dried oregano, and the remaining salt and pepper.
Return the pan to the oven and roast for an additional 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Squeeze the fresh lemon juice over the salmon and vegetables just before serving to brighten the flavors.