Crispy Skin Salmon with Herb-Roasted Root Vegetables

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

Crispy Skin Salmon with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Herb-Roasted Root Vegetables

Enjoy a beautifully balanced dish featuring a perfectly crispy-skinned salmon paired with a medley of herb-roasted root vegetables. The golden, seared salmon offers a rich, savory flavor that complements the earthy sweetness of the carrots and parsnips, all enhanced by the fragrant touch of fresh herbs.

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NUTRITION

508kcal
Protein
39.2g
Fat
25g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

100g Carrot, sliced

100g Parsnip, sliced

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Clean and pat dry the salmon fillet, ensuring the skin is dry for extra crispiness. Season both sides lightly with salt and pepper.

  • 3

    On a rimmed baking sheet, toss the sliced carrots and parsnips with olive oil, fresh herbs, salt, and pepper ensuring even coating.

  • 4

    Place the vegetables in the oven and roast for about 20-25 minutes until they are tender and slightly caramelized, stirring once halfway through.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet skin-side down. Press gently to ensure even contact and cook for 4-5 minutes until the skin becomes crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 7

    Plate the crispy skin salmon alongside the herb-roasted vegetables and serve immediately.

Crispy Skin Salmon with Herb-Roasted Root Vegetables

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

Crispy Skin Salmon with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Herb-Roasted Root Vegetables

Enjoy a beautifully balanced dish featuring a perfectly crispy-skinned salmon paired with a medley of herb-roasted root vegetables. The golden, seared salmon offers a rich, savory flavor that complements the earthy sweetness of the carrots and parsnips, all enhanced by the fragrant touch of fresh herbs.

NUTRITION

508kcal
Protein
39.2g
Fat
25g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

100g Carrot, sliced

100g Parsnip, sliced

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Clean and pat dry the salmon fillet, ensuring the skin is dry for extra crispiness. Season both sides lightly with salt and pepper.

  • 3

    On a rimmed baking sheet, toss the sliced carrots and parsnips with olive oil, fresh herbs, salt, and pepper ensuring even coating.

  • 4

    Place the vegetables in the oven and roast for about 20-25 minutes until they are tender and slightly caramelized, stirring once halfway through.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet skin-side down. Press gently to ensure even contact and cook for 4-5 minutes until the skin becomes crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 7

    Plate the crispy skin salmon alongside the herb-roasted vegetables and serve immediately.