Herb-Crusted Sheet Pan Salmon with Roasted Rainbow Vegetables

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

Herb-Crusted Sheet Pan Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant, nutrient-packed dish featuring a perfectly herb-crusted salmon served alongside a colorful medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes. The herbs elevate the flavor profile, making each bite a satisfying mix of savory and fresh, while the sheet pan simplicity keeps the focus on clean eating and balanced nutrition.

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NUTRITION

397kcal
Protein
34.3g
Fat
21.3g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the salmon fillet in the center of the sheet pan. Drizzle a small amount of olive oil over it, then sprinkle with mixed dried herbs, salt, and pepper.

  • 3

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

  • 4

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

  • 5

    Place the sheet pan in the preheated oven and roast for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and serve immediately, enjoying the harmony of flavors and colors in this balanced, protein-packed meal.

Herb-Crusted Sheet Pan Salmon with Roasted Rainbow Vegetables

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

Herb-Crusted Sheet Pan Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant, nutrient-packed dish featuring a perfectly herb-crusted salmon served alongside a colorful medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes. The herbs elevate the flavor profile, making each bite a satisfying mix of savory and fresh, while the sheet pan simplicity keeps the focus on clean eating and balanced nutrition.

NUTRITION

397kcal
Protein
34.3g
Fat
21.3g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the salmon fillet in the center of the sheet pan. Drizzle a small amount of olive oil over it, then sprinkle with mixed dried herbs, salt, and pepper.

  • 3

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

  • 4

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

  • 5

    Place the sheet pan in the preheated oven and roast for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and serve immediately, enjoying the harmony of flavors and colors in this balanced, protein-packed meal.