Herb-Crusted Salmon with Turkey Vegetable Meatballs

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

Herb-Crusted Salmon with Turkey Vegetable Meatballs

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Turkey Vegetable Meatballs

Delight in a vibrant dish featuring a beautifully herb-crusted salmon paired with tender turkey vegetable meatballs. The salmon is elegantly seasoned with lemon zest, rosemary, and thyme, while the meatballs boast a medley of grated zucchini and carrot, bound by lean ground turkey and a hint of egg white. A dish that brilliantly marries fresh herbs with robust flavors to offer a satisfying, healthy meal.

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NUTRITION

458kcal
Protein
56.2g
Fat
20.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

4 ounces Lean Ground Turkey

1/4 cup grated Zucchini

1/4 cup grated Carrot

1 large Egg White

1 tablespoon Whole Wheat Breadcrumbs

1 tablespoon Fresh Parsley (chopped)

1 teaspoon Olive Oil

Herbs & Seasonings: Rosemary, Thyme, Oregano, Lemon Zest (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    For the salmon, pat the fillet dry and brush lightly with olive oil. Sprinkle with salt, pepper, lemon zest, and a mix of chopped rosemary, thyme, oregano, and parsley.

  • 3

    Place the salmon on a baking tray lined with parchment paper and bake for 12-15 minutes until just cooked through.

  • 4

    Meanwhile, prepare the turkey vegetable meatballs. In a bowl, combine the lean ground turkey, grated zucchini, grated carrot, egg white, whole wheat breadcrumbs, and a pinch of salt and pepper.

  • 5

    Mix the ingredients until just combined. Form the mixture into small meatballs, about 1-inch in diameter.

  • 6

    Heat a non-stick skillet over medium heat and lightly spray or drizzle a tiny amount of olive oil. Gently place the meatballs in the skillet, cooking them for about 8-10 minutes, turning occasionally until they are browned on all sides and cooked through.

  • 7

    Plate a serving of salmon alongside a few turkey vegetable meatballs, garnish with an extra sprinkle of fresh parsley and a squeeze of lemon if desired, and serve warm.

Herb-Crusted Salmon with Turkey Vegetable Meatballs

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

Herb-Crusted Salmon with Turkey Vegetable Meatballs

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Turkey Vegetable Meatballs

Delight in a vibrant dish featuring a beautifully herb-crusted salmon paired with tender turkey vegetable meatballs. The salmon is elegantly seasoned with lemon zest, rosemary, and thyme, while the meatballs boast a medley of grated zucchini and carrot, bound by lean ground turkey and a hint of egg white. A dish that brilliantly marries fresh herbs with robust flavors to offer a satisfying, healthy meal.

NUTRITION

458kcal
Protein
56.2g
Fat
20.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

4 ounces Lean Ground Turkey

1/4 cup grated Zucchini

1/4 cup grated Carrot

1 large Egg White

1 tablespoon Whole Wheat Breadcrumbs

1 tablespoon Fresh Parsley (chopped)

1 teaspoon Olive Oil

Herbs & Seasonings: Rosemary, Thyme, Oregano, Lemon Zest (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    For the salmon, pat the fillet dry and brush lightly with olive oil. Sprinkle with salt, pepper, lemon zest, and a mix of chopped rosemary, thyme, oregano, and parsley.

  • 3

    Place the salmon on a baking tray lined with parchment paper and bake for 12-15 minutes until just cooked through.

  • 4

    Meanwhile, prepare the turkey vegetable meatballs. In a bowl, combine the lean ground turkey, grated zucchini, grated carrot, egg white, whole wheat breadcrumbs, and a pinch of salt and pepper.

  • 5

    Mix the ingredients until just combined. Form the mixture into small meatballs, about 1-inch in diameter.

  • 6

    Heat a non-stick skillet over medium heat and lightly spray or drizzle a tiny amount of olive oil. Gently place the meatballs in the skillet, cooking them for about 8-10 minutes, turning occasionally until they are browned on all sides and cooked through.

  • 7

    Plate a serving of salmon alongside a few turkey vegetable meatballs, garnish with an extra sprinkle of fresh parsley and a squeeze of lemon if desired, and serve warm.