Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant, nutrient-packed dinner featuring a crispy, herb-crusted salmon paired with a colorful medley of roasted vegetables. The fresh bell peppers, zucchini, red onion, cherry tomatoes, and carrot are lightly tossed in olive oil and aromatic fresh herbs, giving you a satisfying balance of flavors and textures in every bite.

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NUTRITION

506kcal
Protein
41.6g
Fat
26.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 small Carrot

1 teaspoon Olive Oil

1 tablespoon Fresh Herb Blend

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PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and carrot into bite-sized pieces.

  • 3

    In a large bowl, toss the vegetables with olive oil and half of the fresh herb blend. Season lightly with salt and pepper.

  • 4

    Place the seasoned vegetables on the prepared sheet pan in an even layer.

  • 5

    Pat the salmon fillet dry with a paper towel. Rub it with the remaining fresh herb blend along with a pinch of salt and pepper.

  • 6

    Nestle the salmon fillet amongst the vegetables on the sheet pan.

  • 7

    Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and has a crispy, golden herb crust, and the vegetables are tender.

  • 8

    Remove from the oven and serve immediately, enjoying the balance of crispy salmon and vibrant, roasted rainbow vegetables.

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables

Enjoy a vibrant, nutrient-packed dinner featuring a crispy, herb-crusted salmon paired with a colorful medley of roasted vegetables. The fresh bell peppers, zucchini, red onion, cherry tomatoes, and carrot are lightly tossed in olive oil and aromatic fresh herbs, giving you a satisfying balance of flavors and textures in every bite.

NUTRITION

506kcal
Protein
41.6g
Fat
26.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 small Carrot

1 teaspoon Olive Oil

1 tablespoon Fresh Herb Blend

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers, zucchini, red onion, cherry tomatoes, and carrot into bite-sized pieces.

  • 3

    In a large bowl, toss the vegetables with olive oil and half of the fresh herb blend. Season lightly with salt and pepper.

  • 4

    Place the seasoned vegetables on the prepared sheet pan in an even layer.

  • 5

    Pat the salmon fillet dry with a paper towel. Rub it with the remaining fresh herb blend along with a pinch of salt and pepper.

  • 6

    Nestle the salmon fillet amongst the vegetables on the sheet pan.

  • 7

    Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and has a crispy, golden herb crust, and the vegetables are tender.

  • 8

    Remove from the oven and serve immediately, enjoying the balance of crispy salmon and vibrant, roasted rainbow vegetables.