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 sumptuous plate featuring pan-seared salmon encrusted with fragrant herbs, perfectly complemented by a medley of roasted red bell pepper, cherry tomatoes, and zucchini. This balanced dish is a celebration of texture and flavor, offering a delightful interplay between the crisp roasted vegetables and the tender, juicy salmon.

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NUTRITION

479kcal
Protein
41.4g
Fat
27g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tsp Olive Oil

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 medium Zucchini

1 tbsp Fresh Basil

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, freshly chopped basil, and thyme.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 4

    Meanwhile, chop the red bell pepper, halve the cherry tomatoes, and slice the zucchini into rounds.

  • 5

    Preheat your oven to 425°F. Toss the vegetables with a small drizzle of olive oil, salt, and pepper and spread them on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the oven for 12-15 minutes, stirring halfway through, until they are tender and slightly charred.

  • 7

    Plate the pan-seared salmon alongside the roasted vegetables and garnish with additional fresh basil if desired before serving.

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 sumptuous plate featuring pan-seared salmon encrusted with fragrant herbs, perfectly complemented by a medley of roasted red bell pepper, cherry tomatoes, and zucchini. This balanced dish is a celebration of texture and flavor, offering a delightful interplay between the crisp roasted vegetables and the tender, juicy salmon.

NUTRITION

479kcal
Protein
41.4g
Fat
27g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tsp Olive Oil

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 medium Zucchini

1 tbsp Fresh Basil

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, freshly chopped basil, and thyme.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 4

    Meanwhile, chop the red bell pepper, halve the cherry tomatoes, and slice the zucchini into rounds.

  • 5

    Preheat your oven to 425°F. Toss the vegetables with a small drizzle of olive oil, salt, and pepper and spread them on a baking sheet in a single layer.

  • 6

    Roast the vegetables in the oven for 12-15 minutes, stirring halfway through, until they are tender and slightly charred.

  • 7

    Plate the pan-seared salmon alongside the roasted vegetables and garnish with additional fresh basil if desired before serving.