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

Savor the crispiness of a perfectly herb-crusted salmon paired with a vibrant medley of roasted rainbow vegetables. This dish brings together the aromatic flavors of fresh herbs, garlic, and lemon, creating a delicious and nutritious meal that's both visually appealing and satisfying.

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NUTRITION

419kcal
Protein
34.6g
Fat
22.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic

2 tbsp Fresh Mixed Herbs (Parsley & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the salmon dry with a paper towel. In a small bowl, mix the chopped fresh herbs, minced garlic, a drizzle of olive oil, lemon juice, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the salmon fillet.

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss them lightly with a little olive oil, salt, and pepper on the sheet pan.

  • 5

    Place the salmon fillet amongst the vegetables on the sheet pan.

  • 6

    Roast in the oven for 12-15 minutes until the salmon is just cooked through and the vegetables are tender but still crisp.

  • 7

    Remove from the oven, garnish with an extra sprinkle of fresh herbs if desired, and serve immediately.

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

Savor the crispiness of a perfectly herb-crusted salmon paired with a vibrant medley of roasted rainbow vegetables. This dish brings together the aromatic flavors of fresh herbs, garlic, and lemon, creating a delicious and nutritious meal that's both visually appealing and satisfying.

NUTRITION

419kcal
Protein
34.6g
Fat
22.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic

2 tbsp Fresh Mixed Herbs (Parsley & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the salmon dry with a paper towel. In a small bowl, mix the chopped fresh herbs, minced garlic, a drizzle of olive oil, lemon juice, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the salmon fillet.

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss them lightly with a little olive oil, salt, and pepper on the sheet pan.

  • 5

    Place the salmon fillet amongst the vegetables on the sheet pan.

  • 6

    Roast in the oven for 12-15 minutes until the salmon is just cooked through and the vegetables are tender but still crisp.

  • 7

    Remove from the oven, garnish with an extra sprinkle of fresh herbs if desired, and serve immediately.