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 a vibrant plate featuring perfectly pan-seared salmon crusted with aromatic herbs paired with a medley of roasted vegetables. Each bite offers a delightful balance of savory flavors and crisp textures for a nourishing and satisfying meal.

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NUTRITION

497kcal
Protein
39.5g
Fat
25.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion (quartered)

1 small Carrot

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Dill, Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting the red bell pepper into strips, slicing the zucchini into rounds, quartering the red onion, and peeling and slicing the carrot into thin sticks.

  • 3

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and pepper. Spread them out evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, pat the salmon fillet dry with paper towels.

  • 6

    Mix the chopped fresh herbs with a small pinch of salt and pepper. Press this herb mixture onto the top of the salmon to form a crust.

  • 7

    Heat a non-stick skillet over medium-high heat. Add the salmon, herb side down first, and sear for about 3-4 minutes until golden.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes, ensuring it reaches an internal temperature of 145°F.

  • 9

    Serve the pan-seared herb-crusted salmon alongside the roasted vegetables. Enjoy your balanced and flavorful meal!

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 a vibrant plate featuring perfectly pan-seared salmon crusted with aromatic herbs paired with a medley of roasted vegetables. Each bite offers a delightful balance of savory flavors and crisp textures for a nourishing and satisfying meal.

NUTRITION

497kcal
Protein
39.5g
Fat
25.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion (quartered)

1 small Carrot

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Dill, Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by cutting the red bell pepper into strips, slicing the zucchini into rounds, quartering the red onion, and peeling and slicing the carrot into thin sticks.

  • 3

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and pepper. Spread them out evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, pat the salmon fillet dry with paper towels.

  • 6

    Mix the chopped fresh herbs with a small pinch of salt and pepper. Press this herb mixture onto the top of the salmon to form a crust.

  • 7

    Heat a non-stick skillet over medium-high heat. Add the salmon, herb side down first, and sear for about 3-4 minutes until golden.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes, ensuring it reaches an internal temperature of 145°F.

  • 9

    Serve the pan-seared herb-crusted salmon alongside the roasted vegetables. Enjoy your balanced and flavorful meal!