Herb-Crusted Baked Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a beautifully balanced dinner featuring a tender, herb-crusted baked salmon accompanied by a medley of roasted vegetables and a side of fluffy quinoa. The dish boasts a crisp, savory crust on the salmon, perfectly complemented by lightly caramelized vegetables, making every bite a delightful symphony of textures and fresh, aromatic flavors.

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NUTRITION

544kcal
Protein
41.1g
Fat
23.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli

1 medium Carrot

1 small Zucchini

1 tsp Olive Oil

2 tbsp Panko Breadcrumbs

1 tbsp Fresh Parsley

1 clove Garlic

0.5 cup cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the olive oil, minced garlic, chopped fresh parsley, and panko breadcrumbs to form a herb crust mixture.

  • 3

    Pat the salmon fillet dry and season lightly with salt and pepper. Brush the top side of the salmon with the herb mixture.

  • 4

    Prepare the vegetables: toss broccoli, sliced carrot, and chopped zucchini in a bit of olive oil, salt, and pepper.

  • 5

    Place the salmon on a parchment-lined baking sheet and arrange the vegetables around it.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the salmon is just cooked through and the vegetables are tender with slight caramelization.

  • 7

    While the salmon and vegetables are baking, heat the cooked quinoa in a small saucepan over low heat if needed.

  • 8

    Plate the salmon alongside the roasted vegetables and a serving of quinoa. Enjoy your balanced and flavorful meal.

Herb-Crusted Baked Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a beautifully balanced dinner featuring a tender, herb-crusted baked salmon accompanied by a medley of roasted vegetables and a side of fluffy quinoa. The dish boasts a crisp, savory crust on the salmon, perfectly complemented by lightly caramelized vegetables, making every bite a delightful symphony of textures and fresh, aromatic flavors.

NUTRITION

544kcal
Protein
41.1g
Fat
23.6g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli

1 medium Carrot

1 small Zucchini

1 tsp Olive Oil

2 tbsp Panko Breadcrumbs

1 tbsp Fresh Parsley

1 clove Garlic

0.5 cup cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the olive oil, minced garlic, chopped fresh parsley, and panko breadcrumbs to form a herb crust mixture.

  • 3

    Pat the salmon fillet dry and season lightly with salt and pepper. Brush the top side of the salmon with the herb mixture.

  • 4

    Prepare the vegetables: toss broccoli, sliced carrot, and chopped zucchini in a bit of olive oil, salt, and pepper.

  • 5

    Place the salmon on a parchment-lined baking sheet and arrange the vegetables around it.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the salmon is just cooked through and the vegetables are tender with slight caramelization.

  • 7

    While the salmon and vegetables are baking, heat the cooked quinoa in a small saucepan over low heat if needed.

  • 8

    Plate the salmon alongside the roasted vegetables and a serving of quinoa. Enjoy your balanced and flavorful meal.