Herb-Crusted Baked Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a vibrant plate featuring a beautifully herb-crusted salmon paired with an assortment of roasted Brussels sprouts, red bell pepper, and zucchini. The crisp-tender vegetables and flaky fish harmonize in a light, flavorful dish perfect for a nourishing dinner.

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NUTRITION

348kcal
Protein
35.3g
Fat
19.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Brussels Sprouts

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

Herb Seasoning (thyme, rosemary, parsley mix)

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry and lightly season with salt, pepper, and a generous sprinkle of the herb seasoning to form a crust.

  • 3

    Trim and halve the Brussels sprouts. Slice the red bell pepper and zucchini into bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, and pepper to ensure even coating.

  • 5

    Place the seasoned salmon in the center of the baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 15 minutes or until the salmon flakes easily with a fork and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven and serve hot, enjoying the balanced flavors and textures.

Herb-Crusted Baked Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Salmon with Roasted Vegetables

Enjoy a vibrant plate featuring a beautifully herb-crusted salmon paired with an assortment of roasted Brussels sprouts, red bell pepper, and zucchini. The crisp-tender vegetables and flaky fish harmonize in a light, flavorful dish perfect for a nourishing dinner.

NUTRITION

348kcal
Protein
35.3g
Fat
19.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Brussels Sprouts

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

Herb Seasoning (thyme, rosemary, parsley mix)

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry and lightly season with salt, pepper, and a generous sprinkle of the herb seasoning to form a crust.

  • 3

    Trim and halve the Brussels sprouts. Slice the red bell pepper and zucchini into bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, and pepper to ensure even coating.

  • 5

    Place the seasoned salmon in the center of the baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 15 minutes or until the salmon flakes easily with a fork and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven and serve hot, enjoying the balanced flavors and textures.