Herb-Crusted Pan Seared Salmon with Roasted Root Vegetables

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

Herb-Crusted Pan Seared Salmon with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Root Vegetables

Enjoy beautifully pan-seared salmon accented with a fragrant herb crust, paired with a medley of roasted root vegetables. This dish delivers a vibrant combination of flavors with the savory richness of salmon complemented by the natural sweetness and earthiness of carrots and parsnips.

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NUTRITION

429kcal
Protein
32g
Fat
21.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry with a paper towel. Season both sides generously with salt, pepper, and finely chopped fresh rosemary and thyme.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add the olive oil once hot.

  • 3

    Place the salmon skin side down in the skillet. Sear for about 3-4 minutes until the skin becomes crisp. Flip carefully and sear the other side for an additional 3-4 minutes or until cooked to your desired doneness.

  • 4

    While the salmon is cooking, preheat your oven to 425°F. Peel and chop the carrot and parsnip into even, bite-sized pieces. Toss the chopped vegetables with a little olive oil, minced garlic, salt, pepper, and a few extra thyme leaves, if desired.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 6

    Plate the seared salmon alongside a generous serving of roasted root vegetables. Garnish with a final sprinkle of fresh herbs if desired and serve immediately.

Herb-Crusted Pan Seared Salmon with Roasted Root Vegetables

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

Herb-Crusted Pan Seared Salmon with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Root Vegetables

Enjoy beautifully pan-seared salmon accented with a fragrant herb crust, paired with a medley of roasted root vegetables. This dish delivers a vibrant combination of flavors with the savory richness of salmon complemented by the natural sweetness and earthiness of carrots and parsnips.

NUTRITION

429kcal
Protein
32g
Fat
21.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry with a paper towel. Season both sides generously with salt, pepper, and finely chopped fresh rosemary and thyme.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add the olive oil once hot.

  • 3

    Place the salmon skin side down in the skillet. Sear for about 3-4 minutes until the skin becomes crisp. Flip carefully and sear the other side for an additional 3-4 minutes or until cooked to your desired doneness.

  • 4

    While the salmon is cooking, preheat your oven to 425°F. Peel and chop the carrot and parsnip into even, bite-sized pieces. Toss the chopped vegetables with a little olive oil, minced garlic, salt, pepper, and a few extra thyme leaves, if desired.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 6

    Plate the seared salmon alongside a generous serving of roasted root vegetables. Garnish with a final sprinkle of fresh herbs if desired and serve immediately.