Herb-Crusted Pan Seared Salmon with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

Enjoy a vibrant and savory dish featuring a perfectly pan-seared herb-crusted salmon paired with a medley of roasted vegetables. The dish offers a delightful balance of tender fish and caramelized vegetables accented with fresh herbs, making it a satisfying meal for dinner.

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NUTRITION

380kcal
Protein
33.6g
Fat
23.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 teaspoon Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season with salt, pepper, and dried Italian herbs on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the seasoned salmon skin-side down and cook for 3-4 minutes until a crispy crust forms.

  • 3

    Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove from the pan and set aside.

  • 4

    Preheat your oven to 425°F (220°C). In a bowl, toss the chopped zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 10-12 minutes, until they are tender and slightly caramelized.

  • 6

    Plate the roasted vegetables and top with the herb-crusted salmon. Serve immediately and enjoy your balanced, nutrient-rich dinner.

Herb-Crusted Pan Seared Salmon with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

Enjoy a vibrant and savory dish featuring a perfectly pan-seared herb-crusted salmon paired with a medley of roasted vegetables. The dish offers a delightful balance of tender fish and caramelized vegetables accented with fresh herbs, making it a satisfying meal for dinner.

NUTRITION

380kcal
Protein
33.6g
Fat
23.2g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 teaspoon Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon dry with a paper towel and season with salt, pepper, and dried Italian herbs on both sides.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the seasoned salmon skin-side down and cook for 3-4 minutes until a crispy crust forms.

  • 3

    Flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove from the pan and set aside.

  • 4

    Preheat your oven to 425°F (220°C). In a bowl, toss the chopped zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 10-12 minutes, until they are tender and slightly caramelized.

  • 6

    Plate the roasted vegetables and top with the herb-crusted salmon. Serve immediately and enjoy your balanced, nutrient-rich dinner.