Herb-Roasted Salmon with Roasted Eggplant and Zucchini

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

Herb-Roasted Salmon with Roasted Eggplant and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Roasted Eggplant and Zucchini

Enjoy a burst of Mediterranean flavors with this herb-roasted salmon paired with tender roasted eggplant and zucchini. The dish is delicately seasoned with garlic, lemon, and oregano, offering a satisfying dinner that's both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

540kcal
Protein
40.8g
Fat
34.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Eggplant

1 medium Zucchini

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

2 cloves Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch rounds and the zucchini into thick slices. Place them on a baking sheet lined with parchment paper.

  • 3

    Drizzle the vegetables with olive oil, season with salt, pepper, and half of the dried oregano. Toss gently to coat evenly.

  • 4

    Place the seasoned vegetables in the oven and roast for about 20-25 minutes, turning halfway through, until tender and lightly caramelized.

  • 5

    In the meantime, prepare the salmon by placing it on a separate baking tray. Drizzle with lemon juice and a little olive oil, then mince the garlic and sprinkle evenly over the fillet along with the remaining oregano, salt, and pepper.

  • 6

    Place the salmon in the oven during the last 12-15 minutes of the vegetable roasting time. Bake until the salmon flakes easily with a fork.

  • 7

    Remove both trays from the oven. Plate the roasted vegetables and top with the nicely roasted salmon. Serve immediately and enjoy the rich Mediterranean flavors.

Herb-Roasted Salmon with Roasted Eggplant and Zucchini

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

Herb-Roasted Salmon with Roasted Eggplant and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Roasted Eggplant and Zucchini

Enjoy a burst of Mediterranean flavors with this herb-roasted salmon paired with tender roasted eggplant and zucchini. The dish is delicately seasoned with garlic, lemon, and oregano, offering a satisfying dinner that's both nutritious and delicious.

NUTRITION

540kcal
Protein
40.8g
Fat
34.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Eggplant

1 medium Zucchini

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

2 cloves Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Slice the eggplant into 1/2-inch rounds and the zucchini into thick slices. Place them on a baking sheet lined with parchment paper.

  • 3

    Drizzle the vegetables with olive oil, season with salt, pepper, and half of the dried oregano. Toss gently to coat evenly.

  • 4

    Place the seasoned vegetables in the oven and roast for about 20-25 minutes, turning halfway through, until tender and lightly caramelized.

  • 5

    In the meantime, prepare the salmon by placing it on a separate baking tray. Drizzle with lemon juice and a little olive oil, then mince the garlic and sprinkle evenly over the fillet along with the remaining oregano, salt, and pepper.

  • 6

    Place the salmon in the oven during the last 12-15 minutes of the vegetable roasting time. Bake until the salmon flakes easily with a fork.

  • 7

    Remove both trays from the oven. Plate the roasted vegetables and top with the nicely roasted salmon. Serve immediately and enjoy the rich Mediterranean flavors.