Baked Salmon with Lemon-Herb Roasted Vegetables

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

Baked Salmon with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Lemon-Herb Roasted Vegetables

Fresh salmon fillet oven-roasted with a medley of vibrant zucchini and carrots, finished with a fragrant lemon-herb drizzle that adds a bright, zesty pop to every bite.

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NUTRITION

534kcal
Protein
43.4g
Fat
34.8g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Fresh salmon fillet

1 cup Sliced zucchini

0.5 cup Sliced carrots

0.5 tbsp Extra virgin olive oil

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

0.5 tsp Fresh lemon juice

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, toss the sliced zucchini and carrots with 0.25 tablespoons of olive oil and 0.25 teaspoons of sea salt until evenly coated.

  • 3

    Spread the vegetables in a single layer on one side of the prepared baking sheet and roast for 10 minutes.

  • 4

    While the vegetables roast, pat the fresh salmon fillet dry with a paper towel and rub the top with the remaining 0.25 tablespoons of olive oil, thyme, rosemary, lemon zest, black pepper, and the remaining 0.25 teaspoons of salt.

  • 5

    Carefully remove the baking sheet from the oven, move the vegetables to the side, and place the salmon fillet in the center.

  • 6

    Return the sheet to the oven and bake for an additional 12-15 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Remove from the oven and immediately drizzle the salmon and vegetables with the fresh lemon juice before serving.

Baked Salmon with Lemon-Herb Roasted Vegetables

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

Baked Salmon with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Lemon-Herb Roasted Vegetables

Fresh salmon fillet oven-roasted with a medley of vibrant zucchini and carrots, finished with a fragrant lemon-herb drizzle that adds a bright, zesty pop to every bite.

NUTRITION

534kcal
Protein
43.4g
Fat
34.8g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Fresh salmon fillet

1 cup Sliced zucchini

0.5 cup Sliced carrots

0.5 tbsp Extra virgin olive oil

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

0.5 tsp Fresh lemon juice

PREPARATION

  • 1

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

  • 2

    In a medium bowl, toss the sliced zucchini and carrots with 0.25 tablespoons of olive oil and 0.25 teaspoons of sea salt until evenly coated.

  • 3

    Spread the vegetables in a single layer on one side of the prepared baking sheet and roast for 10 minutes.

  • 4

    While the vegetables roast, pat the fresh salmon fillet dry with a paper towel and rub the top with the remaining 0.25 tablespoons of olive oil, thyme, rosemary, lemon zest, black pepper, and the remaining 0.25 teaspoons of salt.

  • 5

    Carefully remove the baking sheet from the oven, move the vegetables to the side, and place the salmon fillet in the center.

  • 6

    Return the sheet to the oven and bake for an additional 12-15 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Remove from the oven and immediately drizzle the salmon and vegetables with the fresh lemon juice before serving.