Name: Sheet Pan Lemon Herb Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Wild-caught salmon fillet; 1 cup Broccoli florets; 6 whole Asparagus spears; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.5 whole Lemon; 1 tsp Fresh parsley

Nutrition

Per serving

428 calories

Protein: 42g; 38% of calories
Carbs: 15g; 14% of calories
Fat: 24g; 48% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and cut the broccoli into small, bite-sized florets.
Place the salmon fillet, broccoli florets, and asparagus spears onto the prepared sheet pan in a single layer.
Drizzle the extra virgin olive oil over the salmon and vegetables, then sprinkle evenly with sea salt, black pepper, garlic powder, and dried oregano.
Toss the vegetables gently with your hands or tongs to coat them thoroughly and rub the seasoning into the top of the salmon.
Thinly slice the half lemon and arrange the slices directly on top of the salmon fillet.
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp.
Remove from the oven and garnish with finely chopped fresh parsley before serving.

Nutrition

Ingredients

Instructions

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