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

Savor a deliciously balanced plate of perfectly pan-seared salmon with a fragrant herb crust, accompanied by a medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish combines succulent fish with crisp, caramelized veggies, making for a vibrant and nutritious meal.

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NUTRITION

458kcal
Protein
37.1g
Fat
26.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Bell Pepper

1/2 Zucchini

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F to roast the vegetables.

  • 2

    Slice the bell pepper, zucchini, and prepare the cherry tomatoes in a bowl. Drizzle with olive oil, sprinkle salt and pepper, and toss until evenly coated.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry. Season with salt and pepper.

  • 5

    Mix the chopped fresh rosemary and thyme together and press over the top of the salmon to form an herb crust.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin side down if applicable, for about 3 minutes until a golden crust forms.

  • 7

    Flip the salmon and continue cooking for another 3-4 minutes depending on desired doneness.

  • 8

    Plate the 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

Savor a deliciously balanced plate of perfectly pan-seared salmon with a fragrant herb crust, accompanied by a medley of roasted bell peppers, zucchini, and cherry tomatoes. This dish combines succulent fish with crisp, caramelized veggies, making for a vibrant and nutritious meal.

NUTRITION

458kcal
Protein
37.1g
Fat
26.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Bell Pepper

1/2 Zucchini

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F to roast the vegetables.

  • 2

    Slice the bell pepper, zucchini, and prepare the cherry tomatoes in a bowl. Drizzle with olive oil, sprinkle salt and pepper, and toss until evenly coated.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry. Season with salt and pepper.

  • 5

    Mix the chopped fresh rosemary and thyme together and press over the top of the salmon to form an herb crust.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin side down if applicable, for about 3 minutes until a golden crust forms.

  • 7

    Flip the salmon and continue cooking for another 3-4 minutes depending on desired doneness.

  • 8

    Plate the salmon alongside the roasted vegetables and serve immediately.