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

Enjoy a beautifully herbed salmon fillet seared to crispy perfection paired with a medley of roasted vegetables. The vibrant flavors of fresh herbs and a squeeze of lemon perfectly complement the tender, flaky salmon, making every bite a delightful balance of savory and light.

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NUTRITION

425kcal
Protein
39.5g
Fat
21.5g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt and pepper.

  • 2

    In a small dish, mix the fresh herbs with a drizzle of olive oil. Rub this herb mixture evenly over the salmon to create a crust.

  • 3

    Preheat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if skin is on) and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon carefully and cook for an additional 3-4 minutes or until the salmon is just cooked through and flakes easily.

  • 5

    While the salmon cooks, preheat the oven to 425°F. Toss broccoli florets and sliced red bell pepper in a small amount of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes until tender with slight charred edges.

  • 7

    Plate the pan-seared salmon alongside the roasted vegetables and garnish with a fresh lemon wedge. Squeeze lemon juice over the salmon just before eating to intensify the flavors.

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

Enjoy a beautifully herbed salmon fillet seared to crispy perfection paired with a medley of roasted vegetables. The vibrant flavors of fresh herbs and a squeeze of lemon perfectly complement the tender, flaky salmon, making every bite a delightful balance of savory and light.

NUTRITION

425kcal
Protein
39.5g
Fat
21.5g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt and pepper.

  • 2

    In a small dish, mix the fresh herbs with a drizzle of olive oil. Rub this herb mixture evenly over the salmon to create a crust.

  • 3

    Preheat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if skin is on) and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon carefully and cook for an additional 3-4 minutes or until the salmon is just cooked through and flakes easily.

  • 5

    While the salmon cooks, preheat the oven to 425°F. Toss broccoli florets and sliced red bell pepper in a small amount of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes until tender with slight charred edges.

  • 7

    Plate the pan-seared salmon alongside the roasted vegetables and garnish with a fresh lemon wedge. Squeeze lemon juice over the salmon just before eating to intensify the flavors.