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 vibrant, nutrient-packed dish featuring a pan seared salmon fillet with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish delivers a satisfying balance of protein, fresh flavors, and a light, crispy finish from the perfectly roasted garden vegetables.

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NUTRITION

404kcal
Protein
34.2g
Fat
23.2g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Mixed Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Dill, or Thyme), chopped

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    In a bowl, toss the chopped bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly caramelized, stirring once halfway through.

  • 4

    Meanwhile, season the salmon fillet with salt and pepper. Sprinkle the minced garlic and chopped fresh herbs evenly over the top, pressing lightly so they adhere.

  • 5

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

  • 6

    Flip the salmon and cook for an additional 3-4 minutes on the other side until the fish is cooked through and flakes easily with a fork.

  • 7

    Plate the pan seared 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

Enjoy a vibrant, nutrient-packed dish featuring a pan seared salmon fillet with a fragrant herb crust paired with a colorful medley of roasted vegetables. This dish delivers a satisfying balance of protein, fresh flavors, and a light, crispy finish from the perfectly roasted garden vegetables.

NUTRITION

404kcal
Protein
34.2g
Fat
23.2g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Mixed Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley, Dill, or Thyme), chopped

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    In a bowl, toss the chopped bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly caramelized, stirring once halfway through.

  • 4

    Meanwhile, season the salmon fillet with salt and pepper. Sprinkle the minced garlic and chopped fresh herbs evenly over the top, pressing lightly so they adhere.

  • 5

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

  • 6

    Flip the salmon and cook for an additional 3-4 minutes on the other side until the fish is cooked through and flakes easily with a fork.

  • 7

    Plate the pan seared salmon alongside the roasted vegetables and serve immediately.