Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant mix of roasted rainbow vegetables paired with a perfectly crispy, herb-crusted salmon. The fresh medley of red and yellow bell peppers, zucchini, red onion, and cherry tomatoes beautifully complements the savory, baked salmon, creating a balanced, nutritious meal that's as delightful to the palate as it is to the eyes.

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NUTRITION

558kcal
Protein
40.9g
Fat
36.0g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Red Bell Pepper (halved)

1/2 medium Yellow Bell Pepper (halved)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (quartered)

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Fresh Herbs (chopped basil, parsley, thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the salmon fillet in the center of the sheet pan. Pat dry with a paper towel.

  • 3

    In a small bowl, combine the chopped fresh herbs, garlic powder, a pinch of salt, and pepper.

  • 4

    Lightly drizzle a bit of olive oil over the salmon and rub the herb mixture evenly over the top to form a crust.

  • 5

    Prepare the vegetables: arrange the red and yellow bell peppers, zucchini slices, red onion quarters, and cherry tomatoes around the salmon on the sheet pan.

  • 6

    Drizzle the remaining olive oil over the vegetables and season with a little salt and pepper.

  • 7

    Place the sheet pan in the oven and roast for 12-15 minutes until the salmon is cooked through and the vegetables are tender with slight charring for extra flavor.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant mix of roasted rainbow vegetables paired with a perfectly crispy, herb-crusted salmon. The fresh medley of red and yellow bell peppers, zucchini, red onion, and cherry tomatoes beautifully complements the savory, baked salmon, creating a balanced, nutritious meal that's as delightful to the palate as it is to the eyes.

NUTRITION

558kcal
Protein
40.9g
Fat
36.0g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Red Bell Pepper (halved)

1/2 medium Yellow Bell Pepper (halved)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (quartered)

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Fresh Herbs (chopped basil, parsley, thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the salmon fillet in the center of the sheet pan. Pat dry with a paper towel.

  • 3

    In a small bowl, combine the chopped fresh herbs, garlic powder, a pinch of salt, and pepper.

  • 4

    Lightly drizzle a bit of olive oil over the salmon and rub the herb mixture evenly over the top to form a crust.

  • 5

    Prepare the vegetables: arrange the red and yellow bell peppers, zucchini slices, red onion quarters, and cherry tomatoes around the salmon on the sheet pan.

  • 6

    Drizzle the remaining olive oil over the vegetables and season with a little salt and pepper.

  • 7

    Place the sheet pan in the oven and roast for 12-15 minutes until the salmon is cooked through and the vegetables are tender with slight charring for extra flavor.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.