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

Savor the delicate flavors of this herb-crusted pan-seared salmon paired with a medley of roasted vegetables. The vibrant mix of broccoli, red bell pepper, and zucchini is enhanced by aromatic herbs, creating a balanced, satisfying dish that's perfect for dinner.

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NUTRITION

398kcal
Protein
35.5g
Fat
23.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Preheat a non-stick skillet over medium-high heat and add the salmon, skin side down if applicable. Sear for about 3-4 minutes until a nice crust forms, then flip and cook another 3-4 minutes until the salmon reaches your desired doneness.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, pepper, and a sprinkle of dried herbs.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 10-12 minutes or until tender and slightly charred, stirring halfway through.

  • 5

    Plate the salmon and top with the roasted vegetables. Serve immediately and enjoy!

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

Savor the delicate flavors of this herb-crusted pan-seared salmon paired with a medley of roasted vegetables. The vibrant mix of broccoli, red bell pepper, and zucchini is enhanced by aromatic herbs, creating a balanced, satisfying dish that's perfect for dinner.

NUTRITION

398kcal
Protein
35.5g
Fat
23.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season both sides with salt, pepper, and mixed dried herbs.

  • 2

    Preheat a non-stick skillet over medium-high heat and add the salmon, skin side down if applicable. Sear for about 3-4 minutes until a nice crust forms, then flip and cook another 3-4 minutes until the salmon reaches your desired doneness.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the broccoli, red bell pepper, and zucchini with olive oil, salt, pepper, and a sprinkle of dried herbs.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 10-12 minutes or until tender and slightly charred, stirring halfway through.

  • 5

    Plate the salmon and top with the roasted vegetables. Serve immediately and enjoy!