YOUR SOLIN GENERATED RECIPE
Herb-Crusted Baked Salmon with Roasted Vegetables
Enjoy a perfectly baked 6-ounce salmon fillet encrusted with a medley of fresh herbs, paired with a vibrant mix of roasted broccoli and carrots, finished with a drizzle of extra virgin olive oil. This dish offers a well-balanced profile with plenty of protein, bright flavors, and a satisfying crunch from the vegetables.
INGREDIENTS
6 ounces Salmon Fillet
1 cup Broccoli
1 cup Carrot
1 teaspoon Extra Virgin Olive Oil
Mixed Dried Herbs (to taste)
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and prepare two sections: one for the salmon and one for the vegetables.
Place the salmon fillet on one section and pat dry. Sprinkle with mixed dried herbs, garlic powder, dried thyme, rosemary, salt, and pepper to create an herb crust.
In a bowl, toss the broccoli and carrots with extra virgin olive oil, salt, pepper, and a pinch of your mixed herbs.
Spread the vegetables evenly on the baking sheet next to the salmon.
Place the baking sheet in the oven and roast for about 15-18 minutes, or until the salmon is cooked through and vegetables are tender and slightly caramelized.
Remove from the oven, plate, and serve immediately.