Herb-Crusted Baked Salmon with Roasted Vegetables

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

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a beautifully balanced dish featuring a tender, herb-crusted salmon fillet accompanied by a vibrant medley of roasted vegetables. The dish offers a satisfying blend of savory herbs, zesty lemon, and the natural sweetness of fresh produce, making it a perfect dinner option that is both nutritious and delicious.

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NUTRITION

452kcal
Protein
37.1g
Fat
24.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Breadcrumbs

1 tablespoon Fresh Parsley (chopped)

1/2 teaspoon Lemon Zest

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, arrange chopped red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat.

  • 3

    In a small bowl, combine whole wheat breadcrumbs, chopped fresh parsley, lemon zest, a pinch of salt, and pepper.

  • 4

    Pat the salmon fillet dry and press the breadcrumb mixture onto the top of the fillet to create an herb crust.

  • 5

    Place the salmon fillet on the baking sheet with the vegetables.

  • 6

    Roast in the oven for about 12-15 minutes, or until the salmon is cooked through and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Herb-Crusted Baked Salmon with Roasted Vegetables

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

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a beautifully balanced dish featuring a tender, herb-crusted salmon fillet accompanied by a vibrant medley of roasted vegetables. The dish offers a satisfying blend of savory herbs, zesty lemon, and the natural sweetness of fresh produce, making it a perfect dinner option that is both nutritious and delicious.

NUTRITION

452kcal
Protein
37.1g
Fat
24.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Breadcrumbs

1 tablespoon Fresh Parsley (chopped)

1/2 teaspoon Lemon Zest

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    On a baking sheet, arrange chopped red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat.

  • 3

    In a small bowl, combine whole wheat breadcrumbs, chopped fresh parsley, lemon zest, a pinch of salt, and pepper.

  • 4

    Pat the salmon fillet dry and press the breadcrumb mixture onto the top of the fillet to create an herb crust.

  • 5

    Place the salmon fillet on the baking sheet with the vegetables.

  • 6

    Roast in the oven for about 12-15 minutes, or until the salmon is cooked through and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.