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

Savor a vibrant medley of roasted rainbow vegetables paired with a perfectly crisp, herb-crusted salmon. The dish celebrates fresh produce and aromatic herbs with a squeeze of lemon, creating a lively symphony of flavors on your sheet pan.

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NUTRITION

415kcal
Protein
33.8g
Fat
22.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Red Onion

1/2 cup Zucchini

1 tsp Olive Oil

1/2 Lemon (juiced)

Assorted Fresh Herbs (Dill, Thyme, Parsley)

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PREPARATION

  • 1

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

  • 2

    Place the salmon fillet in the center of the pan. Pat dry, then season with salt, pepper, and a light dusting of the mixed fresh herbs.

  • 3

    Chop the red bell pepper, yellow bell pepper, red onion, and zucchini into bite-sized pieces. Distribute them evenly around the salmon on the pan.

  • 4

    Drizzle the vegetables and salmon lightly with olive oil and squeeze the juice of half a lemon over the entire pan.

  • 5

    Sprinkle additional fresh herbs over the vegetables if desired, and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Remove from oven and serve immediately, garnishing with a bit more fresh herbs and a light drizzle of lemon juice if desired.

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

Savor a vibrant medley of roasted rainbow vegetables paired with a perfectly crisp, herb-crusted salmon. The dish celebrates fresh produce and aromatic herbs with a squeeze of lemon, creating a lively symphony of flavors on your sheet pan.

NUTRITION

415kcal
Protein
33.8g
Fat
22.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Red Onion

1/2 cup Zucchini

1 tsp Olive Oil

1/2 Lemon (juiced)

Assorted Fresh Herbs (Dill, Thyme, Parsley)

PREPARATION

  • 1

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

  • 2

    Place the salmon fillet in the center of the pan. Pat dry, then season with salt, pepper, and a light dusting of the mixed fresh herbs.

  • 3

    Chop the red bell pepper, yellow bell pepper, red onion, and zucchini into bite-sized pieces. Distribute them evenly around the salmon on the pan.

  • 4

    Drizzle the vegetables and salmon lightly with olive oil and squeeze the juice of half a lemon over the entire pan.

  • 5

    Sprinkle additional fresh herbs over the vegetables if desired, and season with a pinch of salt and pepper.

  • 6

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

  • 7

    Remove from oven and serve immediately, garnishing with a bit more fresh herbs and a light drizzle of lemon juice if desired.