Herb-Crusted Sheet Pan Salmon with Roasted Vegetables

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

Herb-Crusted Sheet Pan Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Salmon with Roasted Vegetables

Enjoy a perfectly balanced meal featuring a succulent 6-ounce salmon fillet encrusted with fragrant herbs, complemented by a medley of roasted zucchini, cherry tomatoes, red onion, and carrots. This dish harmoniously blends vibrant flavors and textures, making it an ideal dinner option that is both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

595kcal
Protein
39.4g
Fat
34.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup sliced Zucchini

1 cup Cherry Tomatoes

1/2 cup sliced Red Onion

1/2 cup Baby Carrots

2 tbsp Fresh Parsley, chopped

1 tbsp Olive Oil

2 cloves Garlic, minced

1 tsp Dried Oregano

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, dried oregano, salt, and pepper to create the herb crust mixture.

  • 3

    Place the salmon fillet on one side of the sheet pan and brush the top generously with the herb mixture.

  • 4

    In a separate bowl, toss the zucchini, cherry tomatoes, red onion, and baby carrots with a drizzle of olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables on the other side of the sheet pan, ensuring they are spread out evenly.

  • 6

    Roast in the oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and garnish the salmon with freshly chopped parsley before serving.

Herb-Crusted Sheet Pan Salmon with Roasted Vegetables

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

Herb-Crusted Sheet Pan Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Salmon with Roasted Vegetables

Enjoy a perfectly balanced meal featuring a succulent 6-ounce salmon fillet encrusted with fragrant herbs, complemented by a medley of roasted zucchini, cherry tomatoes, red onion, and carrots. This dish harmoniously blends vibrant flavors and textures, making it an ideal dinner option that is both nutritious and delicious.

NUTRITION

595kcal
Protein
39.4g
Fat
34.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup sliced Zucchini

1 cup Cherry Tomatoes

1/2 cup sliced Red Onion

1/2 cup Baby Carrots

2 tbsp Fresh Parsley, chopped

1 tbsp Olive Oil

2 cloves Garlic, minced

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, dried oregano, salt, and pepper to create the herb crust mixture.

  • 3

    Place the salmon fillet on one side of the sheet pan and brush the top generously with the herb mixture.

  • 4

    In a separate bowl, toss the zucchini, cherry tomatoes, red onion, and baby carrots with a drizzle of olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables on the other side of the sheet pan, ensuring they are spread out evenly.

  • 6

    Roast in the oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and garnish the salmon with freshly chopped parsley before serving.