YOUR SOLIN GENERATED RECIPE
Pan-Seared Garlic Butter Salmon with Roasted Vegetables
Savor a vibrant plate of pan-seared salmon bathed in a garlic butter sauce and paired with a medley of roasted vegetables. The tender, flaky salmon offers a rich flavor while the lightly roasted zucchini, red bell pepper, and asparagus add a fresh, crunchy contrast. A delightful meal that hits all the right notes for a balanced, satisfying dinner.
INGREDIENTS
5 oz Salmon Fillet
1/2 cup Zucchini, sliced
1/2 medium Red Bell Pepper, sliced
1/2 cup Asparagus, trimmed
2 cloves Garlic, minced
1 tbsp Butter
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Arrange the zucchini, red bell pepper, and asparagus on the baking sheet. Drizzle lightly with a little salt and pepper, and toss to coat evenly.
Roast the vegetables in the oven for about 15-18 minutes, until they are tender and slightly caramelized at the edges.
While the vegetables are roasting, pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat a non-stick skillet over medium-high heat. Add the butter and allow it to melt.
Add the minced garlic to the butter and sauté for 30 seconds until fragrant, taking care not to burn it.
Place the salmon fillet skin-side down (if applicable) in the skillet. Sear for about 3-4 minutes, then flip and cook for another 3-4 minutes until the salmon is just cooked through.
Plate the salmon alongside the roasted vegetables, and drizzle any remaining garlic butter from the skillet over the salmon for extra flavor.