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 delightful contrast of crispy, herb-infused salmon paired with a vibrant medley of roasted rainbow vegetables. This dish is beautifully balanced in flavor and texture, featuring tender salmon with a crisp finish, complemented by sweet red bell pepper, fresh zucchini, juicy cherry tomatoes, and a hint of red onion, all lightly drizzled with olive oil and a squeeze of lemon.

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NUTRITION

410kcal
Protein
39.2g
Fat
19.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Cherry Tomatoes

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon

1 tbsp Mixed Fresh Herbs

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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 sheet pan and season with salt, pepper, and a sprinkle of the mixed fresh herbs.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, halve the cherry tomatoes, and thinly slice the red onion. Arrange the vegetables around the salmon.

  • 4

    Drizzle the olive oil over the vegetables and salmon, then toss the vegetables gently to ensure even coating. Squeeze fresh lemon juice over both the salmon and vegetables.

  • 5

    Roast in the preheated oven for 12-15 minutes or until the salmon is cooked through and the vegetables are tender yet slightly crisp on the edges.

  • 6

    Remove from the oven and serve immediately, garnished with an extra sprinkle of fresh herbs if desired.

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 delightful contrast of crispy, herb-infused salmon paired with a vibrant medley of roasted rainbow vegetables. This dish is beautifully balanced in flavor and texture, featuring tender salmon with a crisp finish, complemented by sweet red bell pepper, fresh zucchini, juicy cherry tomatoes, and a hint of red onion, all lightly drizzled with olive oil and a squeeze of lemon.

NUTRITION

410kcal
Protein
39.2g
Fat
19.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Cherry Tomatoes

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon

1 tbsp Mixed Fresh Herbs

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 sheet pan and season with salt, pepper, and a sprinkle of the mixed fresh herbs.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, halve the cherry tomatoes, and thinly slice the red onion. Arrange the vegetables around the salmon.

  • 4

    Drizzle the olive oil over the vegetables and salmon, then toss the vegetables gently to ensure even coating. Squeeze fresh lemon juice over both the salmon and vegetables.

  • 5

    Roast in the preheated oven for 12-15 minutes or until the salmon is cooked through and the vegetables are tender yet slightly crisp on the edges.

  • 6

    Remove from the oven and serve immediately, garnished with an extra sprinkle of fresh herbs if desired.