Herb-Roasted Salmon with Garden Vegetables

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

Herb-Roasted Salmon with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Garden Vegetables

Roasted succulent salmon fillets seasoned with fresh herbs and served with a vibrant medley of garden vegetables for a crisp finish.

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NUTRITION

381kcal
Protein
45.8g
Fat
16.4g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 cup Zucchini

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 medium Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus and slice the zucchini into half-moons, then place them on the tray with the cherry tomatoes.

  • 3

    Pat the salmon fillet dry with a paper towel and nestle it onto the baking sheet among the vegetables.

  • 4

    Drizzle the olive oil over the salmon and vegetables, then sprinkle evenly with sea salt, black pepper, rosemary, and thyme.

  • 5

    Place the lemon slices on top of the salmon and roast for 12 to 15 minutes until the salmon flakes easily and the vegetables are tender.

Herb-Roasted Salmon with Garden Vegetables

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

Herb-Roasted Salmon with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Garden Vegetables

Roasted succulent salmon fillets seasoned with fresh herbs and served with a vibrant medley of garden vegetables for a crisp finish.

NUTRITION

381kcal
Protein
45.8g
Fat
16.4g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 cup Zucchini

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 medium Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus and slice the zucchini into half-moons, then place them on the tray with the cherry tomatoes.

  • 3

    Pat the salmon fillet dry with a paper towel and nestle it onto the baking sheet among the vegetables.

  • 4

    Drizzle the olive oil over the salmon and vegetables, then sprinkle evenly with sea salt, black pepper, rosemary, and thyme.

  • 5

    Place the lemon slices on top of the salmon and roast for 12 to 15 minutes until the salmon flakes easily and the vegetables are tender.