Fresh Herb-Crusted Salmon with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Crusted Salmon with Roasted Rainbow Vegetables

Savor a vibrant dish featuring a perfectly roasted 5-ounce salmon fillet encrusted with fresh parsley and dill, paired with a colorful medley of red bell pepper, zucchini, red onion, and cherry tomatoes delicately roasted with a hint of olive oil. This recipe offers a delightful blend of flavors and textures, making every bite as nutritious as it is delicious.

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NUTRITION

389kcal
Protein
33.3g
Fat
22.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Red Bell Pepper

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Place the chopped red bell pepper, zucchini, red onion, and cherry tomatoes in a bowl. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.

  • 3

    Spread the vegetables on the baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper. Press the fresh mixed herbs onto the top of the fillet to form a crust.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon, herb-side down first, for 2-3 minutes until golden. Flip and cook for another 2-3 minutes, or until the salmon reaches your desired doneness.

  • 6

    Plate the salmon alongside a generous serving of the roasted rainbow vegetables. Serve immediately and enjoy!

Fresh Herb-Crusted Salmon with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Crusted Salmon with Roasted Rainbow Vegetables

Savor a vibrant dish featuring a perfectly roasted 5-ounce salmon fillet encrusted with fresh parsley and dill, paired with a colorful medley of red bell pepper, zucchini, red onion, and cherry tomatoes delicately roasted with a hint of olive oil. This recipe offers a delightful blend of flavors and textures, making every bite as nutritious as it is delicious.

NUTRITION

389kcal
Protein
33.3g
Fat
22.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Red Bell Pepper

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Place the chopped red bell pepper, zucchini, red onion, and cherry tomatoes in a bowl. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.

  • 3

    Spread the vegetables on the baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper. Press the fresh mixed herbs onto the top of the fillet to form a crust.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon, herb-side down first, for 2-3 minutes until golden. Flip and cook for another 2-3 minutes, or until the salmon reaches your desired doneness.

  • 6

    Plate the salmon alongside a generous serving of the roasted rainbow vegetables. Serve immediately and enjoy!