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 this vibrant dish featuring a perfectly pan-seared salmon fillet encrusted with aromatic herbs and almond flour, paired with a medley of roasted vegetables lightly dressed in olive oil. The dish brings together a satisfying crunch, tender fish and the sweet, roasted flavors of zucchini, red bell pepper, and red onion.

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NUTRITION

504kcal
Protein
40.1g
Fat
26.8g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tbsp Almond Flour

1 tsp Olive Oil

Herbs and Seasonings (parsley, thyme, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    In a bowl, toss the sliced zucchini, chopped red bell pepper, and red onion with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for about 20 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry and season both sides with salt, pepper, and your herb blend.

  • 5

    Lightly press almond flour onto the top side of the salmon to form a crust.

  • 6

    Heat a non-stick skillet over medium-high heat and add the salmon, crust side down. Sear for about 4 minutes until golden.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked to your preference.

  • 8

    Plate the salmon with a generous serving of roasted vegetables 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

Enjoy this vibrant dish featuring a perfectly pan-seared salmon fillet encrusted with aromatic herbs and almond flour, paired with a medley of roasted vegetables lightly dressed in olive oil. The dish brings together a satisfying crunch, tender fish and the sweet, roasted flavors of zucchini, red bell pepper, and red onion.

NUTRITION

504kcal
Protein
40.1g
Fat
26.8g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tbsp Almond Flour

1 tsp Olive Oil

Herbs and Seasonings (parsley, thyme, garlic powder, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    In a bowl, toss the sliced zucchini, chopped red bell pepper, and red onion with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for about 20 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry and season both sides with salt, pepper, and your herb blend.

  • 5

    Lightly press almond flour onto the top side of the salmon to form a crust.

  • 6

    Heat a non-stick skillet over medium-high heat and add the salmon, crust side down. Sear for about 4 minutes until golden.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked to your preference.

  • 8

    Plate the salmon with a generous serving of roasted vegetables and serve immediately.