YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Herb-Crusted Salmon with Roasted Rainbow Vegetables
Enjoy a vibrant and balanced plate featuring a crispy, herb-crusted salmon fillet paired with a colorful medley of roasted rainbow vegetables. The herb crust adds a delightful crunch while the vegetables offer a burst of natural sweetness and texture, making it a satisfying meal for any time of the day.
INGREDIENTS
5 oz Salmon Fillet
1 medium Red Bell Pepper
1 small Zucchini
1/2 small Red Onion
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Almond Flour
2 tbsp Fresh Herbs (Parsley, Dill, Thyme)
1 clove Garlic
1 Lemon wedge
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the almond flour, chopped fresh herbs, and minced garlic. Add a small drizzle of olive oil if needed to help the mixture stick.
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper. Press the herb and almond flour mixture firmly onto the top side of the salmon to form a crust.
Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Place them on the sheet pan.
Drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper. Toss to coat evenly.
Nestle the salmon fillet in the center of the vegetables. Roast in the oven for about 12-15 minutes or until the salmon is just cooked through and the vegetables are tender with slight caramelization.
Remove from the oven and squeeze a lemon wedge over the salmon and vegetables before serving.
Plate the salmon with an ample serving of roasted vegetables and enjoy your nutrient-packed, crispy sheet pan dish.