Herb-Crusted Pan Seared Salmon with Roasted Vegetables

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

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

Savor a delicately seasoned pan seared salmon paired with a medley of roasted vegetables, enhanced with fresh herbs and a light splash of olive oil. This dish offers an elegant blend of flavors and textures perfect for a wholesome dinner.

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NUTRITION

394kcal
Protein
38.7g
Fat
18.5g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

0.5 medium Red Onion (sliced)

1 tsp Olive Oil

1 tbsp Fresh Parsley (chopped)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, and a sprinkle of chopped fresh parsley.

  • 2

    Heat a non-stick pan over medium-high heat with a teaspoon of olive oil.

  • 3

    Add the salmon, skin side down if applicable, and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and add minced garlic to the pan, cooking for an additional 3-4 minutes until salmon is just cooked through.

  • 5

    Preheat your oven to 400°F while the salmon cooks.

  • 6

    Toss the zucchini, red bell pepper, and red onion slices with a small drizzle of olive oil, salt, and pepper on a baking tray.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 8

    Plate the salmon alongside the roasted vegetables and garnish with additional fresh parsley if desired.

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

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

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Vegetables

Savor a delicately seasoned pan seared salmon paired with a medley of roasted vegetables, enhanced with fresh herbs and a light splash of olive oil. This dish offers an elegant blend of flavors and textures perfect for a wholesome dinner.

NUTRITION

394kcal
Protein
38.7g
Fat
18.5g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

0.5 medium Red Onion (sliced)

1 tsp Olive Oil

1 tbsp Fresh Parsley (chopped)

1 clove Garlic (minced)

PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, and a sprinkle of chopped fresh parsley.

  • 2

    Heat a non-stick pan over medium-high heat with a teaspoon of olive oil.

  • 3

    Add the salmon, skin side down if applicable, and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and add minced garlic to the pan, cooking for an additional 3-4 minutes until salmon is just cooked through.

  • 5

    Preheat your oven to 400°F while the salmon cooks.

  • 6

    Toss the zucchini, red bell pepper, and red onion slices with a small drizzle of olive oil, salt, and pepper on a baking tray.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 8

    Plate the salmon alongside the roasted vegetables and garnish with additional fresh parsley if desired.