Crispy Sheet Pan 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.

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant plate of perfectly crispy herb-crusted salmon paired with a medley of roasted rainbow vegetables. The tender, flaky salmon is accented with fresh herbs and a squeeze of lemon, while the vegetables bring a burst of natural sweetness and color to this balanced dish.

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NUTRITION

350kcal
Protein
37.4g
Fat
18.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Arrange the salmon fillet in the center of the pan. In a small bowl, mix the fresh herbs with lemon juice and a dash of salt and pepper. Brush this herb mixture evenly over the top of the salmon.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into evenly sized pieces. Place them around the salmon on the sheet pan.

  • 4

    Drizzle olive oil over the vegetables and season with a pinch of salt and freshly cracked black pepper. Toss the vegetables gently to ensure they are evenly coated.

  • 5

    Place the sheet pan in the oven and roast for about 12-15 minutes, or until the salmon is cooked through and the vegetables are tender, with slight crisp edges.

  • 6

    Remove from the oven and serve immediately, enjoying the blend of crispy salmon and flavorful roasted vegetables.

Crispy Sheet Pan 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.

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant plate of perfectly crispy herb-crusted salmon paired with a medley of roasted rainbow vegetables. The tender, flaky salmon is accented with fresh herbs and a squeeze of lemon, while the vegetables bring a burst of natural sweetness and color to this balanced dish.

NUTRITION

350kcal
Protein
37.4g
Fat
18.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Arrange the salmon fillet in the center of the pan. In a small bowl, mix the fresh herbs with lemon juice and a dash of salt and pepper. Brush this herb mixture evenly over the top of the salmon.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into evenly sized pieces. Place them around the salmon on the sheet pan.

  • 4

    Drizzle olive oil over the vegetables and season with a pinch of salt and freshly cracked black pepper. Toss the vegetables gently to ensure they are evenly coated.

  • 5

    Place the sheet pan in the oven and roast for about 12-15 minutes, or until the salmon is cooked through and the vegetables are tender, with slight crisp edges.

  • 6

    Remove from the oven and serve immediately, enjoying the blend of crispy salmon and flavorful roasted vegetables.