Crispy Turmeric-Spiced Salmon with Roasted Colorful Vegetables

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

Crispy Turmeric-Spiced Salmon with Roasted Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Turmeric-Spiced Salmon with Roasted Colorful Vegetables

Savor the vibrant flavors of turmeric-spiced salmon paired with a medley of roasted bell peppers, broccoli, and red onion. This dish offers a delightful crunch from the crispy skin of the salmon, complemented by the natural sweetness and earthy tones of the vegetables, all lightly tossed in olive oil. A perfect harmony of colors, textures, and spices to brighten your plate and satisfy your taste buds.

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NUTRITION

505kcal
Protein
39.1g
Fat
27.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1 cup Broccoli

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, turmeric powder, a pinch of salt, and black pepper. Stir well to create a marinade.

  • 3

    Pat the salmon fillet dry with paper towels. Brush the marinade evenly over the top of the salmon, ensuring a light coating that will help crisp the skin.

  • 4

    Cut the red and yellow bell peppers into strips, chop the broccoli into florets, and thinly slice the red onion.

  • 5

    Place the vegetables in a mixing bowl, drizzle with any remaining olive oil and a pinch of salt and pepper, and gently toss to combine.

  • 6

    Arrange the salmon fillet skin-side up in the center of the baking sheet. Spread the mixed vegetables around the salmon.

  • 7

    Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked to your liking and the vegetables are tender with slight caramelization.

  • 8

    Remove from oven and let it rest for a few minutes before serving.

Crispy Turmeric-Spiced Salmon with Roasted Colorful Vegetables

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

Crispy Turmeric-Spiced Salmon with Roasted Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Turmeric-Spiced Salmon with Roasted Colorful Vegetables

Savor the vibrant flavors of turmeric-spiced salmon paired with a medley of roasted bell peppers, broccoli, and red onion. This dish offers a delightful crunch from the crispy skin of the salmon, complemented by the natural sweetness and earthy tones of the vegetables, all lightly tossed in olive oil. A perfect harmony of colors, textures, and spices to brighten your plate and satisfy your taste buds.

NUTRITION

505kcal
Protein
39.1g
Fat
27.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1 cup Broccoli

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, turmeric powder, a pinch of salt, and black pepper. Stir well to create a marinade.

  • 3

    Pat the salmon fillet dry with paper towels. Brush the marinade evenly over the top of the salmon, ensuring a light coating that will help crisp the skin.

  • 4

    Cut the red and yellow bell peppers into strips, chop the broccoli into florets, and thinly slice the red onion.

  • 5

    Place the vegetables in a mixing bowl, drizzle with any remaining olive oil and a pinch of salt and pepper, and gently toss to combine.

  • 6

    Arrange the salmon fillet skin-side up in the center of the baking sheet. Spread the mixed vegetables around the salmon.

  • 7

    Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked to your liking and the vegetables are tender with slight caramelization.

  • 8

    Remove from oven and let it rest for a few minutes before serving.