Herb-Crusted Salmon with Roasted Broccoli and Zucchini Rice Bowl

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

Herb-Crusted Salmon with Roasted Broccoli and Zucchini Rice Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Broccoli and Zucchini Rice Bowl

Savor a vibrant bowl featuring a perfectly herb-crusted salmon paired with roasted broccoli and zucchini transformed into a light 'rice' bowl. The dish balances succulent, flaky fish with tender-crisp vegetables, elevated by a drizzle of olive oil and fresh herbs for a burst of natural flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
44.1g
Fat
27.5g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup chopped Broccoli

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Fresh Herbs

1 Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the salmon fillet on a lined baking sheet. Pat dry and season with salt, pepper, and a generous mix of chopped fresh herbs.

  • 3

    Roast the salmon in the oven for 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon cooks, chop the broccoli into bite-sized pieces and dice the zucchini. For a zucchini rice effect, grate the zucchini if desired.

  • 5

    Heat olive oil in a pan over medium heat and lightly sauté the broccoli and zucchini for 3-4 minutes until tender but still crisp. Season with a pinch of salt and pepper.

  • 6

    Plate the sautéed vegetables as a bed, then top with the herb-crusted salmon. Squeeze a lemon wedge over the top for an extra burst of freshness.

  • 7

    Serve immediately and enjoy your balanced, nutritious meal.

Herb-Crusted Salmon with Roasted Broccoli and Zucchini Rice Bowl

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

Herb-Crusted Salmon with Roasted Broccoli and Zucchini Rice Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Broccoli and Zucchini Rice Bowl

Savor a vibrant bowl featuring a perfectly herb-crusted salmon paired with roasted broccoli and zucchini transformed into a light 'rice' bowl. The dish balances succulent, flaky fish with tender-crisp vegetables, elevated by a drizzle of olive oil and fresh herbs for a burst of natural flavor.

NUTRITION

476kcal
Protein
44.1g
Fat
27.5g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup chopped Broccoli

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Fresh Herbs

1 Lemon Wedge

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the salmon fillet on a lined baking sheet. Pat dry and season with salt, pepper, and a generous mix of chopped fresh herbs.

  • 3

    Roast the salmon in the oven for 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon cooks, chop the broccoli into bite-sized pieces and dice the zucchini. For a zucchini rice effect, grate the zucchini if desired.

  • 5

    Heat olive oil in a pan over medium heat and lightly sauté the broccoli and zucchini for 3-4 minutes until tender but still crisp. Season with a pinch of salt and pepper.

  • 6

    Plate the sautéed vegetables as a bed, then top with the herb-crusted salmon. Squeeze a lemon wedge over the top for an extra burst of freshness.

  • 7

    Serve immediately and enjoy your balanced, nutritious meal.