Herb-Crusted Baked Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a vibrant plate featuring a tender herb-crusted salmon fillet paired with an assortment of roasted vegetables. This dish brings together the rich flavor of salmon and the fresh, natural sweetness of seasonal veggies, all enhanced by a crisp almond flour herb coating and a squeeze of lemon for brightness.

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NUTRITION

429kcal
Protein
38.5g
Fat
26g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 tbsp Olive Oil

1 tbsp Almond Flour

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/4 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine almond flour, chopped parsley, chopped thyme, garlic powder, a pinch of salt, and pepper.

  • 3

    Place the salmon fillet on the baking sheet. Pat dry and press the almond flour-herb mixture evenly onto the top of the salmon.

  • 4

    In a separate bowl, toss the chopped broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the salmon on the baking sheet in a single layer.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the salmon is just cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, squeeze a lemon wedge over the salmon, and serve immediately.

Herb-Crusted Baked Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a vibrant plate featuring a tender herb-crusted salmon fillet paired with an assortment of roasted vegetables. This dish brings together the rich flavor of salmon and the fresh, natural sweetness of seasonal veggies, all enhanced by a crisp almond flour herb coating and a squeeze of lemon for brightness.

NUTRITION

429kcal
Protein
38.5g
Fat
26g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup chopped Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 tbsp Olive Oil

1 tbsp Almond Flour

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/4 tsp Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine almond flour, chopped parsley, chopped thyme, garlic powder, a pinch of salt, and pepper.

  • 3

    Place the salmon fillet on the baking sheet. Pat dry and press the almond flour-herb mixture evenly onto the top of the salmon.

  • 4

    In a separate bowl, toss the chopped broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the salmon on the baking sheet in a single layer.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the salmon is just cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, squeeze a lemon wedge over the salmon, and serve immediately.