Name: Herb-Crusted Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 1 tbsp Almond flour; 1 tsp Dried basil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tsp Extra virgin olive oil; 1 cup Asparagus; 0.5 cup Mushrooms; 1 tsp Balsamic vinegar

Herb-Crusted Salmon with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon with Roasted Vegetables

Oven-roasted salmon fillet topped with a fragrant almond-herb crust, served alongside earthy mushrooms and crisp asparagus for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

41.4g

Fat

36.0g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 tbsp Almond flour

1 tsp Dried basil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Extra virgin olive oil

1 cup Asparagus

0.5 cup Mushrooms

1 tsp Balsamic vinegar

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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
In a small mixing bowl, stir together the almond flour, dried basil, half of the sea salt, and half of the black pepper with 1 teaspoon of olive oil until a thick paste forms.
3
Place the salmon fillet on one side of the prepared baking sheet and press the almond-herb mixture firmly onto the top surface of the fish.
4
Trim the woody ends off the asparagus and slice the mushrooms, then place them on the other side of the baking sheet.
5
Drizzle the vegetables with the remaining 1 teaspoon of olive oil and season with the remaining salt and pepper, tossing well to coat.
6
Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and lightly browned.
7
Drizzle the roasted vegetables with the balsamic vinegar just before serving to add a bright, acidic finish.