Herb-Crusted Pan Seared Salmon with Roasted Vegetables

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

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

Savor the rich flavor of pan seared salmon with a vibrant crust of herbs paired with a medley of roasted vegetables. This dish offers a delightful balance of tender, flaky salmon and crisp vegetables, lightly dressed with olive oil and aromatic seasonings for a nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

455kcal
Protein
38.4g
Fat
27.4g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1/2 Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Pat the salmon dry and season both sides with salt, pepper, and the mixed dried herbs.

  • 3

    For the roasted vegetables, toss broccoli, sliced bell pepper, and zucchini in olive oil with a pinch of salt and pepper. Spread them out on a baking sheet.

  • 4

    Place the vegetables in the preheated oven and roast for 12-15 minutes until tender and slightly charred.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 3-4 minutes until a crust forms.

  • 6

    Turn the salmon and cook for an additional 2-3 minutes until desired doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and serve immediately.

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

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

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

Savor the rich flavor of pan seared salmon with a vibrant crust of herbs paired with a medley of roasted vegetables. This dish offers a delightful balance of tender, flaky salmon and crisp vegetables, lightly dressed with olive oil and aromatic seasonings for a nutritious meal.

NUTRITION

455kcal
Protein
38.4g
Fat
27.4g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1/2 Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Pat the salmon dry and season both sides with salt, pepper, and the mixed dried herbs.

  • 3

    For the roasted vegetables, toss broccoli, sliced bell pepper, and zucchini in olive oil with a pinch of salt and pepper. Spread them out on a baking sheet.

  • 4

    Place the vegetables in the preheated oven and roast for 12-15 minutes until tender and slightly charred.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 3-4 minutes until a crust forms.

  • 6

    Turn the salmon and cook for an additional 2-3 minutes until desired doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and serve immediately.