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 satisfying combination of a perfectly seared salmon fillet with a fragrant herb crust paired with a colorful medley of roasted broccoli, carrots, and zucchini. The herbs infuse the salmon with a fresh, aromatic flavor while the vegetables add a delightful crunch and natural sweetness, making it a balanced and delicious meal.

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NUTRITION

516kcal
Protein
40.8g
Fat
30.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1 medium Carrot

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

0.5 tsp Salt

0.5 tsp Black Pepper

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels. In a small bowl, combine chopped fresh rosemary, thyme, salt, and black pepper.

  • 2

    Press the herb mixture onto the salmon fillet to create an even crust.

  • 3

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss broccoli, sliced carrot, and zucchini rounds with olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on the baking sheet and roast in the oven for 15-20 minutes, or until tender and lightly charred.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, add the herb-crusted salmon skin-side down and sear for about 3-4 minutes until a golden crust has formed.

  • 6

    Flip the salmon and cook for another 3-4 minutes until cooked through but still moist in the center.

  • 7

    Plate the salmon alongside the roasted vegetables and serve immediately.

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 satisfying combination of a perfectly seared salmon fillet with a fragrant herb crust paired with a colorful medley of roasted broccoli, carrots, and zucchini. The herbs infuse the salmon with a fresh, aromatic flavor while the vegetables add a delightful crunch and natural sweetness, making it a balanced and delicious meal.

NUTRITION

516kcal
Protein
40.8g
Fat
30.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1 medium Carrot

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

0.5 tsp Salt

0.5 tsp Black Pepper

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels. In a small bowl, combine chopped fresh rosemary, thyme, salt, and black pepper.

  • 2

    Press the herb mixture onto the salmon fillet to create an even crust.

  • 3

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss broccoli, sliced carrot, and zucchini rounds with olive oil, salt, and pepper.

  • 4

    Spread the vegetables evenly on the baking sheet and roast in the oven for 15-20 minutes, or until tender and lightly charred.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, add the herb-crusted salmon skin-side down and sear for about 3-4 minutes until a golden crust has formed.

  • 6

    Flip the salmon and cook for another 3-4 minutes until cooked through but still moist in the center.

  • 7

    Plate the salmon alongside the roasted vegetables and serve immediately.