Seared Salmon Fillet with Roasted Broccoli and Peppers

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

Seared Salmon Fillet with Roasted Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Peppers

Enjoy a perfectly seared salmon fillet paired with a colorful medley of roasted broccoli and red bell peppers, topped with a delicate poached egg and a sprinkle of low-fat cheese for an extra protein kick. This dinner melds rich flavors and textures, offering a vibrant, wholesome plate that's both satisfying and nourishing.

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NUTRITION

425kcal
Protein
42.7g
Fat
20.9g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup Broccoli Florets

1 cup Red Bell Pepper Strips

1 large Egg (poached)

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Toss the broccoli florets and red bell pepper strips with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes, until tender and slightly charred.

  • 4

    While the vegetables roast, pat the salmon dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon fillet, skin side down, for about 4 minutes until the skin is crisp, then flip and cook for another 3-4 minutes, until the salmon is just cooked through.

  • 6

    In a separate small saucepan, gently poach the egg in simmering water for about 3 minutes for a soft yolk, or cook longer for a firmer yolk.

  • 7

    Plate the seared salmon fillet on a serving dish, arrange the roasted vegetables alongside, and carefully place the poached egg over or next to the salmon.

  • 8

    Sprinkle the low-fat shredded cheese over the hot salmon and vegetables so it melts slightly, then serve immediately.

Seared Salmon Fillet with Roasted Broccoli and Peppers

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

Seared Salmon Fillet with Roasted Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Peppers

Enjoy a perfectly seared salmon fillet paired with a colorful medley of roasted broccoli and red bell peppers, topped with a delicate poached egg and a sprinkle of low-fat cheese for an extra protein kick. This dinner melds rich flavors and textures, offering a vibrant, wholesome plate that's both satisfying and nourishing.

NUTRITION

425kcal
Protein
42.7g
Fat
20.9g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup Broccoli Florets

1 cup Red Bell Pepper Strips

1 large Egg (poached)

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Toss the broccoli florets and red bell pepper strips with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes, until tender and slightly charred.

  • 4

    While the vegetables roast, pat the salmon dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon fillet, skin side down, for about 4 minutes until the skin is crisp, then flip and cook for another 3-4 minutes, until the salmon is just cooked through.

  • 6

    In a separate small saucepan, gently poach the egg in simmering water for about 3 minutes for a soft yolk, or cook longer for a firmer yolk.

  • 7

    Plate the seared salmon fillet on a serving dish, arrange the roasted vegetables alongside, and carefully place the poached egg over or next to the salmon.

  • 8

    Sprinkle the low-fat shredded cheese over the hot salmon and vegetables so it melts slightly, then serve immediately.