YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Salmon with Roasted Rainbow Vegetables
Savor a bright, herb-infused salmon paired with a colorful medley of roasted vegetables. This dish features a perfectly baked salmon fillet crowned with a fragrant crust of fresh herbs, finished with a drizzle of olive oil, all laid out on a single sheet pan for an effortless cleanup. The roasted red bell pepper, zucchini, and red onion not only add vibrant color but also a delicate sweetness that perfectly complements the rich flavor of the salmon.
INGREDIENTS
5 oz Salmon Fillet
1 small Red Bell Pepper (80g)
1/2 medium Zucchini (100g)
Portion of Red Onion (25g)
1 tsp Olive Oil
1 tbsp Herb Mix
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the salmon fillet on the sheet pan. Drizzle with olive oil and season generously with salt, pepper, and the herb mix.
Cut the red bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion. Arrange the vegetables around the salmon on the sheet pan.
Lightly drizzle the vegetables with a tiny splash of olive oil and season with a pinch of salt and pepper.
Place the sheet pan in the oven and roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and lightly caramelized.
Remove from the oven, plate the salmon with a serving of roasted vegetables, and enjoy your balanced, flavorful meal.