Name: Sheet Pan Lemon Herb Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw salmon fillet; 1 cup raw asparagus; 0.5 cup raw cherry tomatoes; 0.5 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 1 tsp fresh dill; 1 tsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

532 calories

Protein: 45g; 33% of calories
Carbs: 13g; 10% of calories
Fat: 34g; 57% 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.
Wash the asparagus and trim the woody ends; halve the cherry tomatoes.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, and chopped parsley.
Place the salmon fillet in the center of the sheet pan and arrange the asparagus and tomatoes around it in a single layer.
Drizzle the herb and lemon mixture over the salmon and vegetables, then sprinkle everything evenly with sea salt and black pepper.
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the tomatoes have just begun to burst.
Serve immediately or portion into a meal prep container for a high-protein lunch.

Nutrition

Ingredients

Instructions

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