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 dish featuring a crispy, herb-crusted salmon fillet paired with an array of roasted rainbow vegetables. The succulent salmon is perfectly seasoned with a blend of herbs and a squeeze of lemon, while tender bell peppers, zucchini, and red onion bring a delightful mix of colors and flavors to your plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
35.4g
Fat
22.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet (142g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Yellow Bell Pepper (75g)

1/2 cup sliced Zucchini (45g)

1/4 medium Red Onion (25g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the salmon dry with a paper towel. Brush lightly with olive oil and season with mixed dried herbs, salt, and pepper.

  • 3

    Slice the red and yellow bell peppers, zucchini, and red onion. Place the vegetables on the prepared sheet pan.

  • 4

    Nestle the salmon fillet among the vegetables. Drizzle a little extra olive oil over the vegetables if desired, and season with salt and pepper.

  • 5

    Roast in the preheated oven for 12-15 minutes until the salmon is cooked through and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven and finish with a squeeze of fresh lemon juice over the salmon and veggies before serving.

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 dish featuring a crispy, herb-crusted salmon fillet paired with an array of roasted rainbow vegetables. The succulent salmon is perfectly seasoned with a blend of herbs and a squeeze of lemon, while tender bell peppers, zucchini, and red onion bring a delightful mix of colors and flavors to your plate.

NUTRITION

396kcal
Protein
35.4g
Fat
22.9g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet (142g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Yellow Bell Pepper (75g)

1/2 cup sliced Zucchini (45g)

1/4 medium Red Onion (25g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the salmon dry with a paper towel. Brush lightly with olive oil and season with mixed dried herbs, salt, and pepper.

  • 3

    Slice the red and yellow bell peppers, zucchini, and red onion. Place the vegetables on the prepared sheet pan.

  • 4

    Nestle the salmon fillet among the vegetables. Drizzle a little extra olive oil over the vegetables if desired, and season with salt and pepper.

  • 5

    Roast in the preheated oven for 12-15 minutes until the salmon is cooked through and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven and finish with a squeeze of fresh lemon juice over the salmon and veggies before serving.