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 a delightful pan-seared salmon fillet coated with aromatic herbs paired with a colorful medley of roasted vegetables. This dish is a perfect harmony of crunchy, caramelized veggies and tender, flavorful salmon, ideal for a nourishing meal any time of the day.

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NUTRITION

366kcal
Protein
32.9g
Fat
22.5g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Mixed Bell Peppers (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (chopped)

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Parsley

1/2 tsp Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt, pepper, garlic powder, fresh thyme, and parsley.

  • 2

    Heat a non-stick skillet over medium-high heat and add the salmon, skin side down if applicable. Sear for about 3-4 minutes until a crispy crust forms.

  • 3

    Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through. Remove from the skillet and let rest.

  • 4

    Preheat the oven to 425°F. In a bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Plate the seared salmon alongside the roasted vegetables. Drizzle any remaining juices from the pan over the salmon for extra flavor 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 a delightful pan-seared salmon fillet coated with aromatic herbs paired with a colorful medley of roasted vegetables. This dish is a perfect harmony of crunchy, caramelized veggies and tender, flavorful salmon, ideal for a nourishing meal any time of the day.

NUTRITION

366kcal
Protein
32.9g
Fat
22.5g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Mixed Bell Peppers (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (chopped)

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Parsley

1/2 tsp Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt, pepper, garlic powder, fresh thyme, and parsley.

  • 2

    Heat a non-stick skillet over medium-high heat and add the salmon, skin side down if applicable. Sear for about 3-4 minutes until a crispy crust forms.

  • 3

    Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through. Remove from the skillet and let rest.

  • 4

    Preheat the oven to 425°F. In a bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Plate the seared salmon alongside the roasted vegetables. Drizzle any remaining juices from the pan over the salmon for extra flavor and serve immediately.