Herb-Crusted 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 Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant plate of herb-crusted salmon paired with a medley of roasted rainbow vegetables. The dish features a tender, flaky salmon fillet encrusted with aromatic herbs alongside sweet and crunchy roasted vegetables, drizzled with a hint of olive oil for added richness. It's a balanced, colorful meal that's as delightful to the senses as it is nourishing.

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NUTRITION

447kcal
Protein
36.3g
Fat
26g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 tsp Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Prepare the vegetables by slicing the red bell pepper into strips, cutting the zucchini into half-moons, and slicing the carrot into thin rounds. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Place the seasoned vegetables on the baking sheet in a single layer and roast for about 15-20 minutes or until they are tender and slightly charred at the edges.

  • 4

    Meanwhile, pat the salmon dry. In a small bowl, combine chopped fresh dill, fresh parsley, and garlic powder. Season the salmon with salt and pepper, then gently press the herb mixture onto the top of the fillet to form a crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon, herb-crust side down for about 2 minutes to set the crust, then flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily.

  • 6

    Plate the salmon alongside the roasted rainbow vegetables and serve immediately.

Herb-Crusted 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 Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant plate of herb-crusted salmon paired with a medley of roasted rainbow vegetables. The dish features a tender, flaky salmon fillet encrusted with aromatic herbs alongside sweet and crunchy roasted vegetables, drizzled with a hint of olive oil for added richness. It's a balanced, colorful meal that's as delightful to the senses as it is nourishing.

NUTRITION

447kcal
Protein
36.3g
Fat
26g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 tsp Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Prepare the vegetables by slicing the red bell pepper into strips, cutting the zucchini into half-moons, and slicing the carrot into thin rounds. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Place the seasoned vegetables on the baking sheet in a single layer and roast for about 15-20 minutes or until they are tender and slightly charred at the edges.

  • 4

    Meanwhile, pat the salmon dry. In a small bowl, combine chopped fresh dill, fresh parsley, and garlic powder. Season the salmon with salt and pepper, then gently press the herb mixture onto the top of the fillet to form a crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon, herb-crust side down for about 2 minutes to set the crust, then flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily.

  • 6

    Plate the salmon alongside the roasted rainbow vegetables and serve immediately.