Herb-Crusted Baked Salmon with Roasted Vegetables

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

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a vibrant medley of flavors with perfectly baked herb-crusted salmon paired with a colorful array of roasted vegetables. The tender, flaky salmon is elevated by a fragrant herb coating, while the lightly roasted vegetables offer a satisfying crunch and natural sweetness.

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NUTRITION

412kcal
Protein
34.5g
Fat
23.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 medium Red Bell Pepper

1 cup Zucchini

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Parsley, Thyme)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix chopped fresh herbs with minced garlic, a pinch of salt and pepper, and a drizzle of olive oil to form the herb crust.

  • 3

    Place the salmon fillet on one side of the baking sheet and pat dry. Rub the herb mixture evenly over the top of the salmon.

  • 4

    Wash and chop the red bell pepper, zucchini, and carrot into uniform pieces. Toss the vegetables with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on the opposite side of the baking sheet.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and allow to cool slightly before serving.

Herb-Crusted Baked Salmon with Roasted Vegetables

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

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a vibrant medley of flavors with perfectly baked herb-crusted salmon paired with a colorful array of roasted vegetables. The tender, flaky salmon is elevated by a fragrant herb coating, while the lightly roasted vegetables offer a satisfying crunch and natural sweetness.

NUTRITION

412kcal
Protein
34.5g
Fat
23.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 medium Red Bell Pepper

1 cup Zucchini

1 medium Carrot

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Parsley, Thyme)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix chopped fresh herbs with minced garlic, a pinch of salt and pepper, and a drizzle of olive oil to form the herb crust.

  • 3

    Place the salmon fillet on one side of the baking sheet and pat dry. Rub the herb mixture evenly over the top of the salmon.

  • 4

    Wash and chop the red bell pepper, zucchini, and carrot into uniform pieces. Toss the vegetables with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on the opposite side of the baking sheet.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and allow to cool slightly before serving.