Name: Herb-Crusted Pan Seared Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon Fillet; 80g Broccoli; 80g Red Bell Pepper; 80g Zucchini; 1 tsp Extra Virgin Olive Oil; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

Savor the rich, succulent flavor of pan-seared salmon with a delightful herb crust, complemented by a medley of roasted vegetables. This dish delivers a perfect balance of protein and fresh produce, with every bite capturing the essence of comfort and wholesomeness.

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NUTRITION

Protein

35.7g

Fat

23.3g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

80g Broccoli

80g Red Bell Pepper

80g Zucchini

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

1
Pat the salmon fillet dry and season both sides lightly with salt, pepper, dried thyme, and rosemary.
2
Heat a non-stick skillet over medium-high heat and add the olive oil.
3
Place the salmon onto the skillet, skin side down if applicable, and sear for about 3-4 minutes until a golden crust forms.
4
Flip the salmon and cook for an additional 3-4 minutes until cooked through but still moist in the center.
5
Meanwhile, preheat the oven to 425°F and toss the broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.
6
Roast the vegetables in the oven for 10-12 minutes until tender and slightly charred on the edges.
7
Plate the salmon alongside a serving of roasted vegetables and serve immediately.