Herb-Roasted Salmon with Roasted Mixed Vegetables and Chicken Thighs

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

Herb-Roasted Salmon with Roasted Mixed Vegetables and Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Roasted Mixed Vegetables and Chicken Thighs

Savor this perfectly balanced dinner featuring tender, herb-infused salmon and juicy chicken thighs roasted alongside a medley of colorful mixed vegetables. Finished with a drizzle of olive oil and a squeeze of fresh lemon, each bite is a celebration of clean, culinary delight that harmonizes health and flavor.

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NUTRITION

546kcal
Protein
62.5g
Fat
31.4g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

4 oz Chicken Thigh

1.25 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet and chicken thigh dry with paper towels. Season both with salt, pepper, and your choice of herbs such as rosemary, thyme, and a squeeze of lemon juice.

  • 3

    Chop the mixed vegetables into evenly sized pieces. In a bowl, gently toss them with olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the seasoned salmon and chicken thigh on one side of the baking sheet, and spread out the mixed vegetables on the other side in a single layer.

  • 5

    Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the salmon is opaque and flakes easily with a fork and the chicken is cooked through.

  • 6

    If desired, broil for an additional 2-3 minutes for a slightly crispier finish on the proteins.

  • 7

    Remove from the oven, drizzle any remaining pan juices over the proteins, and serve immediately with a wedge of lemon on the side.

Herb-Roasted Salmon with Roasted Mixed Vegetables and Chicken Thighs

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

Herb-Roasted Salmon with Roasted Mixed Vegetables and Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Roasted Mixed Vegetables and Chicken Thighs

Savor this perfectly balanced dinner featuring tender, herb-infused salmon and juicy chicken thighs roasted alongside a medley of colorful mixed vegetables. Finished with a drizzle of olive oil and a squeeze of fresh lemon, each bite is a celebration of clean, culinary delight that harmonizes health and flavor.

NUTRITION

546kcal
Protein
62.5g
Fat
31.4g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

4 oz Chicken Thigh

1.25 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet and chicken thigh dry with paper towels. Season both with salt, pepper, and your choice of herbs such as rosemary, thyme, and a squeeze of lemon juice.

  • 3

    Chop the mixed vegetables into evenly sized pieces. In a bowl, gently toss them with olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the seasoned salmon and chicken thigh on one side of the baking sheet, and spread out the mixed vegetables on the other side in a single layer.

  • 5

    Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the salmon is opaque and flakes easily with a fork and the chicken is cooked through.

  • 6

    If desired, broil for an additional 2-3 minutes for a slightly crispier finish on the proteins.

  • 7

    Remove from the oven, drizzle any remaining pan juices over the proteins, and serve immediately with a wedge of lemon on the side.