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 succulent pan-seared salmon seasoned with fresh herbs and crowned with a light herb crust, paired with a medley of roasted zucchini and cherry tomatoes for a meal that's as visually appealing as it is nutritious.

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NUTRITION

365kcal
Protein
33.4g
Fat
23.1g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tsp Olive Oil

1 cup sliced Zucchini

1/2 cup Cherry Tomatoes

2 sprigs Fresh Rosemary

1 Lemon wedge

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Finely chop one sprig of fresh rosemary and gently press it onto the salmon to form an herb crust.

  • 3

    Heat a non-stick pan over medium-high heat and add the olive oil.

  • 4

    Place the salmon fillet skin-side down in the pan and sear for about 3-4 minutes until a golden crust forms.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through.

  • 6

    While the salmon cooks, preheat your oven to 425°F and arrange the sliced zucchini and cherry tomatoes on a baking tray.

  • 7

    Drizzle a little olive oil over the vegetables, sprinkle with salt, pepper, and a pinch of chopped rosemary, then roast for about 8-10 minutes until tender.

  • 8

    Plate the salmon and roasted vegetables together, garnish with the remaining rosemary sprig and a squeeze of lemon from the wedge for a bright finish.

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 succulent pan-seared salmon seasoned with fresh herbs and crowned with a light herb crust, paired with a medley of roasted zucchini and cherry tomatoes for a meal that's as visually appealing as it is nutritious.

NUTRITION

365kcal
Protein
33.4g
Fat
23.1g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tsp Olive Oil

1 cup sliced Zucchini

1/2 cup Cherry Tomatoes

2 sprigs Fresh Rosemary

1 Lemon wedge

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Finely chop one sprig of fresh rosemary and gently press it onto the salmon to form an herb crust.

  • 3

    Heat a non-stick pan over medium-high heat and add the olive oil.

  • 4

    Place the salmon fillet skin-side down in the pan and sear for about 3-4 minutes until a golden crust forms.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through.

  • 6

    While the salmon cooks, preheat your oven to 425°F and arrange the sliced zucchini and cherry tomatoes on a baking tray.

  • 7

    Drizzle a little olive oil over the vegetables, sprinkle with salt, pepper, and a pinch of chopped rosemary, then roast for about 8-10 minutes until tender.

  • 8

    Plate the salmon and roasted vegetables together, garnish with the remaining rosemary sprig and a squeeze of lemon from the wedge for a bright finish.