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 beautifully balanced dish featuring a perfectly pan-seared salmon fillet with a fragrant herb crust, paired with a medley of roasted vegetables. The tender, flaky salmon is accented with fresh herbs and garlic, while the vibrant vegetables bring color, crunch, and subtle sweetness to your plate.

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NUTRITION

426kcal
Protein
36.8g
Fat
28.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tbsp Olive Oil

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

2 cloves Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, black pepper, dried thyme, and dried rosemary.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 3

    Carefully flip the salmon and continue cooking for an additional 3-4 minutes until it reaches your desired doneness.

  • 4

    While the salmon cooks, chop the zucchini, red bell pepper, and red onion into bite-size pieces. Mince the garlic.

  • 5

    In a bowl, toss the vegetables with a little olive oil, garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast them in an oven preheated to 400°F for about 15 minutes, or until tender and slightly caramelized.

  • 7

    Plate the seared salmon alongside the 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 a beautifully balanced dish featuring a perfectly pan-seared salmon fillet with a fragrant herb crust, paired with a medley of roasted vegetables. The tender, flaky salmon is accented with fresh herbs and garlic, while the vibrant vegetables bring color, crunch, and subtle sweetness to your plate.

NUTRITION

426kcal
Protein
36.8g
Fat
28.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tbsp Olive Oil

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

2 cloves Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, black pepper, dried thyme, and dried rosemary.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 3

    Carefully flip the salmon and continue cooking for an additional 3-4 minutes until it reaches your desired doneness.

  • 4

    While the salmon cooks, chop the zucchini, red bell pepper, and red onion into bite-size pieces. Mince the garlic.

  • 5

    In a bowl, toss the vegetables with a little olive oil, garlic, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast them in an oven preheated to 400°F for about 15 minutes, or until tender and slightly caramelized.

  • 7

    Plate the seared salmon alongside the roasted vegetables and serve immediately.