Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant and satisfying meal featuring a crispy, herb-crusted salmon fillet perfectly roasted on a sheet pan alongside a colorful medley of seasonal rainbow vegetables. This dish offers a delightful balance of tender fish, aromatic herbs, and sweet roasted veggies with a light drizzle of olive oil to finish.

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NUTRITION

379kcal
Protein
37.3g
Fat
19.6g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Dill, Thyme)

1 tbsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the chopped fresh herbs, lemon juice, salt, and pepper.

  • 3

    Pat the salmon fillet dry and rub the herb mixture evenly over its top to form a crust.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables with olive oil, salt, and pepper in a bowl.

  • 5

    Arrange the vegetables on one side of the sheet pan and place the salmon fillet on the other side, skin-side down if applicable.

  • 6

    Roast in the oven for about 12-15 minutes until the salmon is opaque and just cooked through and the vegetables are tender with a slight char.

  • 7

    Remove from the oven, serve immediately, and enjoy your vibrant, healthful meal.

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant and satisfying meal featuring a crispy, herb-crusted salmon fillet perfectly roasted on a sheet pan alongside a colorful medley of seasonal rainbow vegetables. This dish offers a delightful balance of tender fish, aromatic herbs, and sweet roasted veggies with a light drizzle of olive oil to finish.

NUTRITION

379kcal
Protein
37.3g
Fat
19.6g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Dill, Thyme)

1 tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the chopped fresh herbs, lemon juice, salt, and pepper.

  • 3

    Pat the salmon fillet dry and rub the herb mixture evenly over its top to form a crust.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables with olive oil, salt, and pepper in a bowl.

  • 5

    Arrange the vegetables on one side of the sheet pan and place the salmon fillet on the other side, skin-side down if applicable.

  • 6

    Roast in the oven for about 12-15 minutes until the salmon is opaque and just cooked through and the vegetables are tender with a slight char.

  • 7

    Remove from the oven, serve immediately, and enjoy your vibrant, healthful meal.