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 balanced dish featuring a lightly almond-crusted, pan-seared salmon paired with a medley of roasted vegetables. The salmon is infused with aromatic herbs, while the vegetables offer a delightful crunchy texture and vibrant color, making for a nutritious and satisfying meal.

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NUTRITION

434kcal
Protein
35.5g
Fat
24.8g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

80g Broccoli

50g Carrot

80g Zucchini

50g Cherry Tomatoes

1 tbsp Almond Flour

1 tsp Olive Oil

Pinch Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Pat the salmon fillet dry. Lightly season with salt, pepper, and a pinch of mixed dried herbs.

  • 3

    Dredge the top side of the salmon in almond flour, pressing gently to adhere.

  • 4

    In a hot skillet, add a drizzle of olive oil and pan sear the salmon, almond side down first, for about 3-4 minutes until golden.

  • 5

    Flip the salmon and cook for an additional 3 minutes, ensuring it is nearly cooked through.

  • 6

    Meanwhile, chop broccoli into florets, slice the carrot and zucchini into rounds, and halve the cherry tomatoes.

  • 7

    Toss the vegetables with a small amount of olive oil, salt, and herbs. Arrange them on a baking sheet.

  • 8

    Roast the vegetables in the preheated oven for about 12-15 minutes, until tender with slight charring.

  • 9

    Plate the pan-seared salmon alongside the roasted vegetables. Optionally, finish with a squeeze of fresh lemon juice for brightness.

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 balanced dish featuring a lightly almond-crusted, pan-seared salmon paired with a medley of roasted vegetables. The salmon is infused with aromatic herbs, while the vegetables offer a delightful crunchy texture and vibrant color, making for a nutritious and satisfying meal.

NUTRITION

434kcal
Protein
35.5g
Fat
24.8g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

80g Broccoli

50g Carrot

80g Zucchini

50g Cherry Tomatoes

1 tbsp Almond Flour

1 tsp Olive Oil

Pinch Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Pat the salmon fillet dry. Lightly season with salt, pepper, and a pinch of mixed dried herbs.

  • 3

    Dredge the top side of the salmon in almond flour, pressing gently to adhere.

  • 4

    In a hot skillet, add a drizzle of olive oil and pan sear the salmon, almond side down first, for about 3-4 minutes until golden.

  • 5

    Flip the salmon and cook for an additional 3 minutes, ensuring it is nearly cooked through.

  • 6

    Meanwhile, chop broccoli into florets, slice the carrot and zucchini into rounds, and halve the cherry tomatoes.

  • 7

    Toss the vegetables with a small amount of olive oil, salt, and herbs. Arrange them on a baking sheet.

  • 8

    Roast the vegetables in the preheated oven for about 12-15 minutes, until tender with slight charring.

  • 9

    Plate the pan-seared salmon alongside the roasted vegetables. Optionally, finish with a squeeze of fresh lemon juice for brightness.