YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Zucchini
A delicate dish featuring a perfectly seared wild sockeye salmon fillet accompanied by lightly roasted asparagus and zucchini. The salmon is seasoned with salt, pepper, and a hint of lemon to enhance its natural flavors, while the vegetables bring a crisp, fresh contrast. This meal is both elegant and nutrient-packed, ideal for a light dinner that supports your fitness goals.
INGREDIENTS
7.5 oz Wild Sockeye Salmon Fillet
1/2 cup halved Asparagus Spears
1/2 cup sliced Zucchini
Olive Oil Cooking Spray
1 Lemon wedge
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F with a baking sheet inside to heat up.
Lightly spray the salmon fillet with olive oil and season it with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. When hot, place the salmon skin-side down (if applicable) and sear for about 2-3 minutes until a golden crust forms.
Flip the salmon and sear the other side for an additional 2 minutes. Remove the skillet from heat.
While the salmon is searing, toss asparagus and zucchini with a light spray of olive oil, salt, and pepper.
Transfer the vegetables onto the preheated baking sheet and roast in the oven for 6-8 minutes until tender-crisp.
Plate the seared salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice over the top.
Serve immediately and enjoy your balanced, nutrient-dense dinner.