YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Salmon with Roasted Rainbow Vegetables
Savor the vibrant flavors of tender pan-seared salmon encrusted with fresh herbs, perfectly paired with a medley of roasted rainbow vegetables. This dish is a beautiful balance of crisp vegetables and succulent fish, delivering an enticing mix of textures and aromas that make it a nourishing delight from start to finish.
INGREDIENTS
6 oz Salmon Fillet
0.5 cup Red Bell Pepper
0.5 cup Yellow Bell Pepper
1 medium Zucchini
0.25 medium Red Onion
1 teaspoon Olive Oil
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine sliced red and yellow bell peppers, chopped zucchini, and thinly sliced red onion. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread the vegetables on a baking sheet.
Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly charred on the edges.
Meanwhile, pat the salmon fillet dry with paper towels. Mince the garlic and mix with chopped rosemary and thyme. Season the salmon generously with salt and pepper and then press the herb mixture onto the top of the fillet to form a crust.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin-side down if applicable, and sear for 3-4 minutes until the crust is golden.
Flip the salmon carefully and cook for an additional 3 minutes, or until cooked through to your desired doneness.
Plate the salmon and serve alongside the roasted rainbow vegetables. Optionally, drizzle any pan juices over the top for extra flavor.