YOUR SOLIN GENERATED RECIPE
Herb-Roasted Salmon with Roasted Vegetables and Pasta
Oven-roasted salmon and seasonal vegetables tossed with whole wheat pasta in a bright lemon-herb drizzle, finished with a touch of silky olive oil.
INGREDIENTS
2 ounces Salmon Fillet
1/2 cup cooked Whole Wheat Pasta
1/2 cup sliced Zucchini
1/2 cup chopped Red Bell Pepper
1.75 tablespoons Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into small, uniform bite-sized pieces.
Place the salmon fillet and the chopped vegetables onto the prepared baking sheet.
Drizzle one tablespoon of olive oil over the salmon and vegetables, then season with your favorite dried herbs, salt, and pepper.
Roast in the oven for 12 to 15 minutes until the salmon flakes easily with a fork and the vegetables are tender.
While the salmon roasts, boil the whole wheat pasta in lightly salted water until al dente, then drain well.
In a large bowl, combine the cooked pasta, roasted vegetables, and the salmon fillet broken into large flakes.
Toss everything with the remaining olive oil and a fresh squeeze of lemon juice before serving warm.