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 beautifully baked salmon encrusted with fragrant herbs paired with a colorful medley of roasted vegetables. This dish offers a harmonious balance of tender, flaky salmon with the crisp, slightly caramelized flavors of zucchini, red bell peppers, and cherry tomatoes, enhanced by a hint of lemon and olive oil.

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NUTRITION

394kcal
Protein
34.2g
Fat
23.2g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1/2 cup Cherry Tomatoes (~75g)

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a baking sheet with parchment paper or a silicone mat.

  • 3

    Place the salmon fillet on one side of the baking sheet. Drizzle a little olive oil and sprinkle with garlic powder, dried thyme, dried rosemary, salt, and pepper. Squeeze half the lemon juice over the salmon.

  • 4

    On the other side of the baking sheet, add the chopped zucchini, red bell pepper, and cherry tomatoes. Drizzle with the remaining olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 5

    Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the salmon is just cooked through and the vegetables are tender with slight charring.

  • 6

    Once done, remove from the oven, drizzle with the remaining lemon juice if desired, and serve warm.

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 beautifully baked salmon encrusted with fragrant herbs paired with a colorful medley of roasted vegetables. This dish offers a harmonious balance of tender, flaky salmon with the crisp, slightly caramelized flavors of zucchini, red bell peppers, and cherry tomatoes, enhanced by a hint of lemon and olive oil.

NUTRITION

394kcal
Protein
34.2g
Fat
23.2g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1/2 cup Cherry Tomatoes (~75g)

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a baking sheet with parchment paper or a silicone mat.

  • 3

    Place the salmon fillet on one side of the baking sheet. Drizzle a little olive oil and sprinkle with garlic powder, dried thyme, dried rosemary, salt, and pepper. Squeeze half the lemon juice over the salmon.

  • 4

    On the other side of the baking sheet, add the chopped zucchini, red bell pepper, and cherry tomatoes. Drizzle with the remaining olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 5

    Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the salmon is just cooked through and the vegetables are tender with slight charring.

  • 6

    Once done, remove from the oven, drizzle with the remaining lemon juice if desired, and serve warm.