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 dinner featuring a tender, herb-crusted salmon fillet paired with a vibrant medley of roasted vegetables. The dish brings together the fresh zest of lemon, fragrant herbs, and a subtle crunch of panko breadcrumbs on perfectly baked salmon, all complemented by a colorful assortment of seasonal vegetables roasted to tender perfection.

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NUTRITION

412kcal
Protein
34.9g
Fat
23.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.5 medium Zucchini

0.5 medium Red Bell Pepper

0.25 medium Red Onion

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

1 tbsp Fresh Herbs (Parsley & Dill)

0.5 tsp Lemon Zest

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Prepare the vegetables by cutting the zucchini into rounds, slicing the red bell pepper into strips, chopping the red onion into wedges, and leaving the cherry tomatoes whole. Place them in a bowl.

  • 3

    Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.

  • 4

    Arrange the vegetables on one half of the baking sheet.

  • 5

    For the salmon, pat dry the 5 oz fillet and season lightly with salt and pepper.

  • 6

    Mix the panko breadcrumbs, fresh herbs, and lemon zest in a small bowl. Press this herb mixture onto the top of the salmon fillet to form a crust.

  • 7

    Place the salmon on the other half of the baking sheet alongside the vegetables.

  • 8

    Bake in the preheated oven for about 12-15 minutes, or until the salmon is just cooked through and the vegetables are tender and lightly charred.

  • 9

    Serve the salmon with a generous portion of roasted vegetables and enjoy.

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 dinner featuring a tender, herb-crusted salmon fillet paired with a vibrant medley of roasted vegetables. The dish brings together the fresh zest of lemon, fragrant herbs, and a subtle crunch of panko breadcrumbs on perfectly baked salmon, all complemented by a colorful assortment of seasonal vegetables roasted to tender perfection.

NUTRITION

412kcal
Protein
34.9g
Fat
23.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.5 medium Zucchini

0.5 medium Red Bell Pepper

0.25 medium Red Onion

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

1 tbsp Fresh Herbs (Parsley & Dill)

0.5 tsp Lemon Zest

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Prepare the vegetables by cutting the zucchini into rounds, slicing the red bell pepper into strips, chopping the red onion into wedges, and leaving the cherry tomatoes whole. Place them in a bowl.

  • 3

    Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.

  • 4

    Arrange the vegetables on one half of the baking sheet.

  • 5

    For the salmon, pat dry the 5 oz fillet and season lightly with salt and pepper.

  • 6

    Mix the panko breadcrumbs, fresh herbs, and lemon zest in a small bowl. Press this herb mixture onto the top of the salmon fillet to form a crust.

  • 7

    Place the salmon on the other half of the baking sheet alongside the vegetables.

  • 8

    Bake in the preheated oven for about 12-15 minutes, or until the salmon is just cooked through and the vegetables are tender and lightly charred.

  • 9

    Serve the salmon with a generous portion of roasted vegetables and enjoy.