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

Savor the delightful balance of a crusted salmon fillet, pan seared to a golden finish and accompanied by a vibrant medley of roasted vegetables, accentuated with fresh herbs and a hint of lemon. This dish combines heartiness with bright, aromatic flavors for a nourishing meal.

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NUTRITION

493kcal
Protein
38.5g
Fat
27.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup chopped Broccoli

1 medium sliced Bell Pepper

1 medium sliced Carrot

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for the vegetables.

  • 2

    In a bowl, toss the broccoli, bell pepper, and carrot with half of the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once the oil is shimmering, place the salmon skin-side down.

  • 6

    Sear the salmon for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.

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

Savor the delightful balance of a crusted salmon fillet, pan seared to a golden finish and accompanied by a vibrant medley of roasted vegetables, accentuated with fresh herbs and a hint of lemon. This dish combines heartiness with bright, aromatic flavors for a nourishing meal.

NUTRITION

493kcal
Protein
38.5g
Fat
27.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup chopped Broccoli

1 medium sliced Bell Pepper

1 medium sliced Carrot

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

1 Lemon Wedge

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for the vegetables.

  • 2

    In a bowl, toss the broccoli, bell pepper, and carrot with half of the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once the oil is shimmering, place the salmon skin-side down.

  • 6

    Sear the salmon for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.