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

Enjoy a flavorful, restaurant-quality meal featuring a perfectly pan-seared 6 oz salmon fillet encrusted with aromatic herbs. Paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini, this dish delivers an invigorating crunch and burst of freshness in every bite.

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NUTRITION

470kcal
Protein
43.1g
Fat
25.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Minced Garlic

Salt & Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil.

  • 3

    Place the salmon in the skillet, skin-side down if applicable, and sear for 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and add minced garlic to the pan. Cook for another 3-4 minutes until the salmon is just cooked through. Remove from heat and squeeze lemon over the top.

  • 5

    Preheat the oven to 425°F. In a bowl, combine broccoli, red bell pepper, and zucchini. Drizzle with olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender but still crisp.

  • 7

    Plate the salmon with a generous serving of roasted vegetables on the side. Serve immediately and enjoy.

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

Enjoy a flavorful, restaurant-quality meal featuring a perfectly pan-seared 6 oz salmon fillet encrusted with aromatic herbs. Paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini, this dish delivers an invigorating crunch and burst of freshness in every bite.

NUTRITION

470kcal
Protein
43.1g
Fat
25.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Minced Garlic

Salt & Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil.

  • 3

    Place the salmon in the skillet, skin-side down if applicable, and sear for 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and add minced garlic to the pan. Cook for another 3-4 minutes until the salmon is just cooked through. Remove from heat and squeeze lemon over the top.

  • 5

    Preheat the oven to 425°F. In a bowl, combine broccoli, red bell pepper, and zucchini. Drizzle with olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender but still crisp.

  • 7

    Plate the salmon with a generous serving of roasted vegetables on the side. Serve immediately and enjoy.