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

Enjoy a perfectly pan-seared salmon fillet encrusted with fragrant herbs, paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of savory flavors and a satisfying, nutrient-packed profile that's both light and nourishing.

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NUTRITION

432kcal
Protein
35.6g
Fat
24.5g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

~1/3 cup diced Zucchini

~1/3 cup diced Red Bell Pepper

~1/4 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 2

    Heat a non-stick pan over medium-high heat. Add the olive oil to the pan.

  • 3

    Place the salmon skin-side down (if applicable) and sear for 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, preheat your oven to 425°F and toss the diced zucchini, red bell pepper, and red onion with a dash of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 7

    Plate the salmon alongside the roasted vegetables and garnish with additional fresh herbs if desired.

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

Enjoy a perfectly pan-seared salmon fillet encrusted with fragrant herbs, paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of savory flavors and a satisfying, nutrient-packed profile that's both light and nourishing.

NUTRITION

432kcal
Protein
35.6g
Fat
24.5g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

~1/3 cup diced Zucchini

~1/3 cup diced Red Bell Pepper

~1/4 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, and finely chopped fresh herbs.

  • 2

    Heat a non-stick pan over medium-high heat. Add the olive oil to the pan.

  • 3

    Place the salmon skin-side down (if applicable) and sear for 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired level of doneness.

  • 5

    While the salmon cooks, preheat your oven to 425°F and toss the diced zucchini, red bell pepper, and red onion with a dash of olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 7

    Plate the salmon alongside the roasted vegetables and garnish with additional fresh herbs if desired.