Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

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

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

Savor the vibrant flavors of this beautifully roasted salmon paired with a colorful medley of bell pepper, zucchini, carrot, and red onion. The salmon is perfectly crisp on the edges with a burst of herb-infused freshness, while the vegetables offer a tender, slightly caramelized bite. A drizzle of olive oil helps bring everything together for a balanced, nourishing meal.

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NUTRITION

497kcal
Protein
37.5g
Fat
26.6g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the salmon fillet in the center of the pan, skin-side down if applicable.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces and scatter around the salmon.

  • 4

    Drizzle olive oil over the salmon and vegetables, then sprinkle with mixed fresh herbs, salt, and pepper.

  • 5

    Gently toss the vegetables to ensure even coating with the oil and seasonings.

  • 6

    Roast the salmon and vegetables in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender with slight caramelization.

  • 7

    Remove from oven and let it rest for a couple of minutes before serving.

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

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

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Roasted Salmon with Rainbow Vegetables

Savor the vibrant flavors of this beautifully roasted salmon paired with a colorful medley of bell pepper, zucchini, carrot, and red onion. The salmon is perfectly crisp on the edges with a burst of herb-infused freshness, while the vegetables offer a tender, slightly caramelized bite. A drizzle of olive oil helps bring everything together for a balanced, nourishing meal.

NUTRITION

497kcal
Protein
37.5g
Fat
26.6g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the salmon fillet in the center of the pan, skin-side down if applicable.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces and scatter around the salmon.

  • 4

    Drizzle olive oil over the salmon and vegetables, then sprinkle with mixed fresh herbs, salt, and pepper.

  • 5

    Gently toss the vegetables to ensure even coating with the oil and seasonings.

  • 6

    Roast the salmon and vegetables in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender with slight caramelization.

  • 7

    Remove from oven and let it rest for a couple of minutes before serving.