Herb-Crusted Pan Seared Salmon with Roasted Rainbow 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Rainbow Vegetables

Savor the vibrant medley of roasted rainbow vegetables paired with a perfectly pan-seared salmon fillet, encrusted with fresh herbs and a hint of lemon zest. This dish strikes a harmonious balance between heart-healthy fats and lean protein, making it a nourishing option for any meal of the day.

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NUTRITION

366kcal
Protein
32.6g
Fat
20.9g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 teaspoon Extra Virgin Olive Oil

2 sprigs Fresh Thyme

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by chopping the red bell pepper, slicing the zucchini, and red onion into even pieces. Toss them in a bowl with the olive oil, a pinch of salt, and freshly ground pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for about 15-20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the salmon fillet dry. Season both sides with salt, pepper, and finely chopped fresh thyme. Gently press a small amount of lemon zest onto the fish to create a bright, herbaceous crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down if applicable, and cook for approximately 3-4 minutes per side, or until a golden crust forms and the fish is cooked through.

  • 6

    Plate the pan seared salmon alongside the roasted rainbow vegetables. Garnish with an extra sprinkle of fresh thyme or an additional touch of lemon zest if desired.

  • 7

    Serve immediately and enjoy the combination of fresh, vibrant flavors.

Herb-Crusted Pan Seared Salmon with Roasted Rainbow 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Salmon with Roasted Rainbow Vegetables

Savor the vibrant medley of roasted rainbow vegetables paired with a perfectly pan-seared salmon fillet, encrusted with fresh herbs and a hint of lemon zest. This dish strikes a harmonious balance between heart-healthy fats and lean protein, making it a nourishing option for any meal of the day.

NUTRITION

366kcal
Protein
32.6g
Fat
20.9g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 teaspoon Extra Virgin Olive Oil

2 sprigs Fresh Thyme

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by chopping the red bell pepper, slicing the zucchini, and red onion into even pieces. Toss them in a bowl with the olive oil, a pinch of salt, and freshly ground pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for about 15-20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the salmon fillet dry. Season both sides with salt, pepper, and finely chopped fresh thyme. Gently press a small amount of lemon zest onto the fish to create a bright, herbaceous crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down if applicable, and cook for approximately 3-4 minutes per side, or until a golden crust forms and the fish is cooked through.

  • 6

    Plate the pan seared salmon alongside the roasted rainbow vegetables. Garnish with an extra sprinkle of fresh thyme or an additional touch of lemon zest if desired.

  • 7

    Serve immediately and enjoy the combination of fresh, vibrant flavors.