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

Enjoy a flavorful and vibrant meal featuring a perfectly pan-seared salmon fillet with a delicate herb crust, complemented by a medley of roasted vegetables. The dish is designed to be light yet satisfying, pairing lean protein with fresh, colorful veggies for a balanced, nutrient-rich dinner.

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NUTRITION

374kcal
Protein
32.7g
Fat
22.9g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Zucchini, sliced

1/2 medium Red Bell Pepper, sliced

1/4 small Red Onion, sliced

1 tsp Olive Oil

1 tsp Mixed Herbs (Parsley, Thyme, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by slicing the zucchini, red bell pepper, and red onion. Toss them in olive oil and a pinch of mixed herbs, then spread evenly on a baking sheet.

  • 3

    Place the vegetables in the oven and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry with paper towels. Sprinkle the salmon evenly with salt, pepper, and the remaining mixed herbs to create a light herb crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 6

    Carefully flip the salmon and cook for an additional 3-4 minutes, ensuring the salmon is cooked through but still moist.

  • 7

    Plate the pan-seared salmon alongside a generous serving of 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

Enjoy a flavorful and vibrant meal featuring a perfectly pan-seared salmon fillet with a delicate herb crust, complemented by a medley of roasted vegetables. The dish is designed to be light yet satisfying, pairing lean protein with fresh, colorful veggies for a balanced, nutrient-rich dinner.

NUTRITION

374kcal
Protein
32.7g
Fat
22.9g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Zucchini, sliced

1/2 medium Red Bell Pepper, sliced

1/4 small Red Onion, sliced

1 tsp Olive Oil

1 tsp Mixed Herbs (Parsley, Thyme, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by slicing the zucchini, red bell pepper, and red onion. Toss them in olive oil and a pinch of mixed herbs, then spread evenly on a baking sheet.

  • 3

    Place the vegetables in the oven and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry with paper towels. Sprinkle the salmon evenly with salt, pepper, and the remaining mixed herbs to create a light herb crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 6

    Carefully flip the salmon and cook for an additional 3-4 minutes, ensuring the salmon is cooked through but still moist.

  • 7

    Plate the pan-seared salmon alongside a generous serving of roasted vegetables and serve immediately.