Herb-Crusted Baked Salmon with Roasted Vegetables

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

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a balanced and flavorful dish featuring a tender 6-ounce salmon fillet encrusted with fragrant herbs and a sprinkle of whole-grain breadcrumbs, paired with a vibrant medley of roasted vegetables. This dish offers a delicious blend of savory marine goodness and fresh, lightly caramelized veggies, perfect for a nutritious lunch or dinner.

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NUTRITION

501kcal
Protein
42.6g
Fat
25.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Whole-Grain Breadcrumbs

2 tbsp Mixed Fresh Herbs

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper into strips, and slicing the zucchini into half-moons.

  • 3

    In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, prepare the salmon. Pat the salmon fillet dry with paper towels.

  • 6

    Mix the whole-grain breadcrumbs with the fresh herbs, and season lightly with salt and pepper.

  • 7

    Press the herb and breadcrumb mixture onto the top of the salmon fillet to form a crust.

  • 8

    Place the salmon on a lightly greased baking dish and bake in the oven for about 12-15 minutes or until the salmon flakes easily with a fork.

  • 9

    Remove both the salmon and vegetables from the oven, plate the salmon and arrange the roasted vegetables on the side.

  • 10

    Serve immediately and enjoy your balanced, nutrient-dense meal.

Herb-Crusted Baked Salmon with Roasted Vegetables

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

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a balanced and flavorful dish featuring a tender 6-ounce salmon fillet encrusted with fragrant herbs and a sprinkle of whole-grain breadcrumbs, paired with a vibrant medley of roasted vegetables. This dish offers a delicious blend of savory marine goodness and fresh, lightly caramelized veggies, perfect for a nutritious lunch or dinner.

NUTRITION

501kcal
Protein
42.6g
Fat
25.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup Zucchini

1 tbsp Whole-Grain Breadcrumbs

2 tbsp Mixed Fresh Herbs

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper into strips, and slicing the zucchini into half-moons.

  • 3

    In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, prepare the salmon. Pat the salmon fillet dry with paper towels.

  • 6

    Mix the whole-grain breadcrumbs with the fresh herbs, and season lightly with salt and pepper.

  • 7

    Press the herb and breadcrumb mixture onto the top of the salmon fillet to form a crust.

  • 8

    Place the salmon on a lightly greased baking dish and bake in the oven for about 12-15 minutes or until the salmon flakes easily with a fork.

  • 9

    Remove both the salmon and vegetables from the oven, plate the salmon and arrange the roasted vegetables on the side.

  • 10

    Serve immediately and enjoy your balanced, nutrient-dense meal.