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 beautifully pan-seared salmon fillet adorned with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This dish delivers a balanced blend of flavors, featuring a crisp exterior on the salmon with tender, flavorful vegetables that bring vibrant color and texture to your plate.

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NUTRITION

379kcal
Protein
33.2g
Fat
22.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 teaspoon Extra Virgin Olive Oil

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Fresh Parsley

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, garlic powder, and dried thyme. Sprinkle chopped fresh parsley over the fillet to create the herb crust.

  • 2

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the salmon skin-side down in the skillet and sear for about 3-4 minutes until the crust becomes golden. Flip the fillet and cook for an additional 3-4 minutes until the salmon is cooked through.

  • 4

    While the salmon is cooking, preheat your oven to 400°F. Toss the chopped bell pepper, zucchini, and red onion with a dash of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 10-12 minutes, or until they are tender and slightly caramelized.

  • 6

    Plate the salmon alongside a serving of roasted vegetables, garnish with additional fresh parsley if desired, 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 beautifully pan-seared salmon fillet adorned with a fragrant herb crust, paired with a colorful medley of roasted vegetables. This dish delivers a balanced blend of flavors, featuring a crisp exterior on the salmon with tender, flavorful vegetables that bring vibrant color and texture to your plate.

NUTRITION

379kcal
Protein
33.2g
Fat
22.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 teaspoon Extra Virgin Olive Oil

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Fresh Parsley

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, garlic powder, and dried thyme. Sprinkle chopped fresh parsley over the fillet to create the herb crust.

  • 2

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the salmon skin-side down in the skillet and sear for about 3-4 minutes until the crust becomes golden. Flip the fillet and cook for an additional 3-4 minutes until the salmon is cooked through.

  • 4

    While the salmon is cooking, preheat your oven to 400°F. Toss the chopped bell pepper, zucchini, and red onion with a dash of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the oven for 10-12 minutes, or until they are tender and slightly caramelized.

  • 6

    Plate the salmon alongside a serving of roasted vegetables, garnish with additional fresh parsley if desired, and serve immediately.