Name: Herb-Crusted Baked Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon Fillet; 1/2 cup chopped Broccoli; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Zucchini; 1 tbsp Whole-Wheat Breadcrumbs; 1 tsp Dried Thyme; 1 tsp Dried Parsley; 1 tbsp Lemon Juice; 1 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Savor a perfectly baked salmon fillet encrusted with a fragrant herb and whole-wheat breadcrumb mixture, paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. This dish strikes a delicious balance between lean protein and fresh vegetables, offering a clean, wholesome meal that delights the palate.

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NUTRITION

Protein

34.8g

Fat

23.3g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Whole-Wheat Breadcrumbs

1 tsp Dried Thyme

1 tsp Dried Parsley

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small bowl, combine the whole-wheat breadcrumbs, dried thyme, and dried parsley to form your herb crust.
3
Pat the salmon dry, then brush lightly with lemon juice. Press the herb mixture onto the top of the salmon fillet to form an even crust.
4
In a separate bowl, toss the broccoli, red bell pepper, and zucchini with olive oil. If desired, season lightly with salt and pepper.
5
Arrange the salmon fillet and the mixed vegetables on a baking sheet lined with parchment paper.
6
Bake in the preheated oven for 12-15 minutes, or until the salmon easily flakes with a fork and the vegetables are tender.
7
Remove from the oven, drizzle any remaining lemon juice over the dish, and serve immediately.