Herb-Crusted Pan Seared 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 Pan Seared Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant plate featuring a perfectly pan-seared salmon fillet encrusted with aromatic herbs, paired with a medley of roasted rainbow vegetables for a burst of color and fresh flavor. This dish brings a delightful balance of richness and light crispness, ideal for a nourishing dinner.

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NUTRITION

539kcal
Protein
40.1g
Fat
26.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Parsley, Dill, Thyme)

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red and yellow bell peppers, zucchini, red onion, and halve the cherry tomatoes. Toss them in a bowl with 1 tsp olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the salmon fillet dry. In a small bowl, mix the whole wheat breadcrumbs, fresh herbs, and a squeeze of lemon juice.

  • 5

    Heat the remaining 1 tsp olive oil in a non-stick skillet over medium-high heat. Press the breadcrumb-herb mixture onto the top side of the salmon to form a crust.

  • 6

    Place the salmon in the skillet, crust side down, and sear for about 3-4 minutes until the crust is golden.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes, ensuring it’s cooked through but still moist.

  • 8

    Plate the salmon alongside the roasted rainbow vegetables and drizzle with a little extra lemon juice if desired.

Herb-Crusted Pan Seared 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 Pan Seared Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant plate featuring a perfectly pan-seared salmon fillet encrusted with aromatic herbs, paired with a medley of roasted rainbow vegetables for a burst of color and fresh flavor. This dish brings a delightful balance of richness and light crispness, ideal for a nourishing dinner.

NUTRITION

539kcal
Protein
40.1g
Fat
26.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Whole Wheat Breadcrumbs

2 tbsp Fresh Herbs (Parsley, Dill, Thyme)

2 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red and yellow bell peppers, zucchini, red onion, and halve the cherry tomatoes. Toss them in a bowl with 1 tsp olive oil, a pinch of salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the salmon fillet dry. In a small bowl, mix the whole wheat breadcrumbs, fresh herbs, and a squeeze of lemon juice.

  • 5

    Heat the remaining 1 tsp olive oil in a non-stick skillet over medium-high heat. Press the breadcrumb-herb mixture onto the top side of the salmon to form a crust.

  • 6

    Place the salmon in the skillet, crust side down, and sear for about 3-4 minutes until the crust is golden.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes, ensuring it’s cooked through but still moist.

  • 8

    Plate the salmon alongside the roasted rainbow vegetables and drizzle with a little extra lemon juice if desired.