Herb-Crusted Pan Seared Salmon with Roasted Rainbow 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Rainbow Vegetables

Enjoy a colorful medley of roasted rainbow vegetables paired with a perfectly pan-seared salmon fillet, crusted with aromatic herbs. This dish combines the natural richness of salmon with a vibrant vegetable mix for a balanced, flavorful meal that's both visually appealing and nutritionally satisfying.

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NUTRITION

358kcal
Protein
37.2g
Fat
19.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Zucchini

1/2 cup sliced Carrots

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary (chopped)

1 teaspoon Fresh Thyme (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the red bell pepper, yellow zucchini, and carrots with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 5

    Heat a non-stick skillet over medium-high heat and add a light drizzle of olive oil.

  • 6

    Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the pan-seared salmon alongside the roasted rainbow vegetables and serve immediately.

Herb-Crusted Pan Seared Salmon with Roasted Rainbow 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Rainbow Vegetables

Enjoy a colorful medley of roasted rainbow vegetables paired with a perfectly pan-seared salmon fillet, crusted with aromatic herbs. This dish combines the natural richness of salmon with a vibrant vegetable mix for a balanced, flavorful meal that's both visually appealing and nutritionally satisfying.

NUTRITION

358kcal
Protein
37.2g
Fat
19.3g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Zucchini

1/2 cup sliced Carrots

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary (chopped)

1 teaspoon Fresh Thyme (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the red bell pepper, yellow zucchini, and carrots with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 5

    Heat a non-stick skillet over medium-high heat and add a light drizzle of olive oil.

  • 6

    Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the pan-seared salmon alongside the roasted rainbow vegetables and serve immediately.