Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

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

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

Enjoy a vibrant medley of rainbow vegetables and crispy, herb-roasted salmon that delivers both flavor and nutrition in one simple sheet pan meal. The bright, fresh herbs and a drizzle of olive oil enhance the natural sweetness of the vegetables while the perfectly roasted salmon offers a satisfying protein punch.

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NUTRITION

410kcal
Protein
35.8g
Fat
19.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 half Zucchini

1 quarter Red Onion

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley/Dill)

1 tsp Garlic Powder

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, chop the zucchini into half-moons, and thinly slice the red onion.

  • 3

    Place the vegetables on the sheet pan. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper to taste, and toss gently to coat evenly.

  • 4

    Pat the salmon fillet dry and season with salt, pepper, and a sprinkle of fresh herbs.

  • 5

    Nestle the salmon in the center of the vegetables on the sheet pan.

  • 6

    Roast in the oven for 12-15 minutes or until the salmon is cooked through and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and garnish with additional fresh herbs and a squeeze of lemon juice from the lemon wedge before serving.

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

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

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

Enjoy a vibrant medley of rainbow vegetables and crispy, herb-roasted salmon that delivers both flavor and nutrition in one simple sheet pan meal. The bright, fresh herbs and a drizzle of olive oil enhance the natural sweetness of the vegetables while the perfectly roasted salmon offers a satisfying protein punch.

NUTRITION

410kcal
Protein
35.8g
Fat
19.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 half Zucchini

1 quarter Red Onion

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley/Dill)

1 tsp Garlic Powder

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, chop the zucchini into half-moons, and thinly slice the red onion.

  • 3

    Place the vegetables on the sheet pan. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper to taste, and toss gently to coat evenly.

  • 4

    Pat the salmon fillet dry and season with salt, pepper, and a sprinkle of fresh herbs.

  • 5

    Nestle the salmon in the center of the vegetables on the sheet pan.

  • 6

    Roast in the oven for 12-15 minutes or until the salmon is cooked through and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and garnish with additional fresh herbs and a squeeze of lemon juice from the lemon wedge before serving.