Name: Lemon-Herb Roasted Salmon with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 1 cup Asparagus spears; 0.13 cup Roasted ranch chickpeas; 0.25 oz Feta cheese; 1 tbsp Lemon juice; 0.5 tsp Lemon pepper; 0.5 tsp Dried dill weed; 1 tsp Cowboy butter seasoning; 0 tbsp Sunflower kernels; 0 tsp Olive oil

Lemon-Herb Roasted Salmon with 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 Roasted Salmon with Asparagus

Zesty salmon fillet roasted with dill and lemon pepper, served on a bed of tender asparagus with a salty feta and sunflower seed crunch.

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NUTRITION

Protein

35g

Fat

24g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

1 cup Asparagus spears

0.13 cup Roasted ranch chickpeas

0.25 oz Feta cheese

1 tbsp Lemon juice

0.5 tsp Lemon pepper

0.5 tsp Dried dill weed

1 tsp Cowboy butter seasoning

0 tbsp Sunflower kernels

0 tsp Olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus spears and spread them in a single layer on the baking sheet.
3
Drizzle the asparagus with olive oil and sprinkle evenly with the cowboy butter seasoning.
4
Place the salmon fillet on the same sheet pan and season it with lemon juice, lemon pepper, and dried dill weed.
5
Roast in the oven for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork and the asparagus is tender.
6
Transfer to a plate and garnish with crumbled feta cheese, sunflower kernels, and roasted ranch chickpeas for a savory, textured finish.