Crispy Sheet Pan Herb-Crusted Salmon with Rainbow Vegetables

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

Crispy Sheet Pan Herb-Crusted Salmon with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Rainbow Vegetables

A vibrant, flavor-packed dish featuring a crispy, herb-crusted wild salmon fillet paired brilliantly with a medley of rainbow vegetables. This recipe offers a perfect balance of succulent protein from the salmon and the fresh crunch of bell peppers, zucchini, red onion, and cherry tomatoes, all lightly roasted with a hint of garlic and extra virgin olive oil. It’s a clean, delicious meal with a crisp finish, ideal for any time of the day.

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NUTRITION

346kcal
Protein
36.8g
Fat
19.1g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet (~170g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1/4 cup sliced Red Onion (~40g)

1/2 cup halved Cherry Tomatoes (~75g)

1 tsp Extra Virgin Olive Oil (~5g)

2 tbsp Fresh Mixed Herbs (Parsley, Dill, Thyme) (~8g)

1 clove minced Garlic (~3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the salmon fillet in the center of the sheet pan. In a small bowl, combine the chopped mixed herbs, minced garlic, a drizzle of olive oil, salt, and pepper to create the herb crust.

  • 3

    Press the herb mixture evenly over the top of the salmon fillet.

  • 4

    Arrange the red bell pepper, zucchini, red onion, and cherry tomatoes around the salmon on the sheet pan.

  • 5

    Lightly drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper.

  • 6

    Bake in the preheated oven for 12-15 minutes until the salmon is cooked through and the vegetables are tender-crisp.

  • 7

    Serve immediately for a delicious, nutrient-dense meal.

Crispy Sheet Pan Herb-Crusted Salmon with Rainbow Vegetables

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

Crispy Sheet Pan Herb-Crusted Salmon with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Rainbow Vegetables

A vibrant, flavor-packed dish featuring a crispy, herb-crusted wild salmon fillet paired brilliantly with a medley of rainbow vegetables. This recipe offers a perfect balance of succulent protein from the salmon and the fresh crunch of bell peppers, zucchini, red onion, and cherry tomatoes, all lightly roasted with a hint of garlic and extra virgin olive oil. It’s a clean, delicious meal with a crisp finish, ideal for any time of the day.

NUTRITION

346kcal
Protein
36.8g
Fat
19.1g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet (~170g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1/4 cup sliced Red Onion (~40g)

1/2 cup halved Cherry Tomatoes (~75g)

1 tsp Extra Virgin Olive Oil (~5g)

2 tbsp Fresh Mixed Herbs (Parsley, Dill, Thyme) (~8g)

1 clove minced Garlic (~3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the salmon fillet in the center of the sheet pan. In a small bowl, combine the chopped mixed herbs, minced garlic, a drizzle of olive oil, salt, and pepper to create the herb crust.

  • 3

    Press the herb mixture evenly over the top of the salmon fillet.

  • 4

    Arrange the red bell pepper, zucchini, red onion, and cherry tomatoes around the salmon on the sheet pan.

  • 5

    Lightly drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper.

  • 6

    Bake in the preheated oven for 12-15 minutes until the salmon is cooked through and the vegetables are tender-crisp.

  • 7

    Serve immediately for a delicious, nutrient-dense meal.