YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables
Enjoy a vibrant and nutritious dinner featuring a crispy, herb-crusted salmon paired with a medley of roasted rainbow vegetables. The fish is delicately seasoned with garlic, thyme, and rosemary, while the vegetables bring a burst of color and subtle sweetness to every bite.
INGREDIENTS
5 oz Salmon Fillet
1/2 cup Red Bell Pepper (chopped)
1/2 cup Zucchini (sliced)
1/4 cup Red Onion (sliced)
1/2 cup Grape Tomatoes
1 tsp Olive Oil
1 clove Garlic
0.5 tsp Dried Thyme
0.5 tsp Dried Rosemary
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the 5 oz salmon fillet in the center of the sheet pan. Arrange the chopped red bell pepper, sliced zucchini, red onion, and grape tomatoes around the salmon.
In a small bowl, mix together the olive oil, minced garlic, dried thyme, and dried rosemary. Drizzle the mixture evenly over the salmon and vegetables. Season with salt and pepper to taste.
Place the sheet pan in the preheated oven and roast for 12-15 minutes until the salmon is just cooked through and the vegetables are tender with a slight crisp on the edges.
Remove from the oven, garnish with a squeeze of lemon if desired, and serve immediately.