Herb Crusted Salmon with Roasted Rainbow Vegetables

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

Herb Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb Crusted Salmon with Roasted Rainbow Vegetables

A perfectly seared salmon fillet topped with fresh herbs and lemon zest, served alongside colorful roasted vegetables. The flaky fish offers healthy omega-3s while the vibrant medley of carrots, broccoli, and sweet bell peppers provides essential nutrients and natural sweetness.

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NUTRITION

477kcal
Protein
35.8g
Fat
27.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounce salmon fillet

1 cup broccoli florets

3/4 cup baby carrots

1/2 medium red bell pepper

2 teaspoons extra virgin olive oil

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 teaspoon lemon zest

2 cloves garlic

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PREPARATION

  • 1

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

  • 2

    Chop broccoli into even-sized florets, slice bell pepper into 1-inch pieces, and ensure carrots are similar in size for even cooking.

  • 3

    In a bowl, toss vegetables with 1 teaspoon olive oil, minced garlic, and a pinch of salt and pepper. Spread on one side of the prepared baking sheet.

  • 4

    Finely chop fresh thyme and rosemary, and mix with lemon zest.

  • 5

    Pat salmon fillet dry with paper towels and season with salt and pepper.

  • 6

    Brush salmon with remaining olive oil and press the herb mixture onto the top of the fillet.

  • 7

    Place salmon on the other side of the baking sheet with the vegetables.

  • 8

    Roast in the preheated oven for 12-15 minutes, or until salmon is cooked through and vegetables are tender-crisp.

  • 9

    Remove from oven and let rest for 2-3 minutes before serving.

Herb Crusted Salmon with Roasted Rainbow Vegetables

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

Herb Crusted Salmon with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb Crusted Salmon with Roasted Rainbow Vegetables

A perfectly seared salmon fillet topped with fresh herbs and lemon zest, served alongside colorful roasted vegetables. The flaky fish offers healthy omega-3s while the vibrant medley of carrots, broccoli, and sweet bell peppers provides essential nutrients and natural sweetness.

NUTRITION

477kcal
Protein
35.8g
Fat
27.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 ounce salmon fillet

1 cup broccoli florets

3/4 cup baby carrots

1/2 medium red bell pepper

2 teaspoons extra virgin olive oil

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 teaspoon lemon zest

2 cloves garlic

PREPARATION

  • 1

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

  • 2

    Chop broccoli into even-sized florets, slice bell pepper into 1-inch pieces, and ensure carrots are similar in size for even cooking.

  • 3

    In a bowl, toss vegetables with 1 teaspoon olive oil, minced garlic, and a pinch of salt and pepper. Spread on one side of the prepared baking sheet.

  • 4

    Finely chop fresh thyme and rosemary, and mix with lemon zest.

  • 5

    Pat salmon fillet dry with paper towels and season with salt and pepper.

  • 6

    Brush salmon with remaining olive oil and press the herb mixture onto the top of the fillet.

  • 7

    Place salmon on the other side of the baking sheet with the vegetables.

  • 8

    Roast in the preheated oven for 12-15 minutes, or until salmon is cooked through and vegetables are tender-crisp.

  • 9

    Remove from oven and let rest for 2-3 minutes before serving.