YOUR SOLIN GENERATED RECIPE
Herb-Crusted Baked Salmon with Roasted Vegetables
Enjoy a light yet flavorful dinner featuring a tender, herb-crusted salmon fillet paired with a medley of roasted vegetables. The dish highlights a crisp, subtly crunchy almond flour herb topping on perfectly baked salmon, complemented by the natural sweetness of roasted red bell pepper, zucchini, and red onion, finished with a drizzle of olive oil for extra richness.
INGREDIENTS
5 ounces Salmon Fillet
1 Red Bell Pepper
1/2 medium Zucchini
A few slices of Red Onion (~0.25 small)
1 teaspoon Olive Oil
1 tablespoon Almond Flour
1 teaspoon Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the salmon fillet on the baking sheet. In a small bowl, mix the almond flour, mixed dried herbs, salt, and pepper. Sprinkle this herb mixture evenly over the top of the salmon to form a light crust.
Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into thin wedges. Place the vegetables in a bowl.
Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss until the vegetables are evenly coated.
Arrange the seasoned vegetables around the salmon fillet on the baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
Remove from the oven, plate the salmon with a generous serving of roasted vegetables, and serve immediately.