Seared Salmon with Roasted Zucchini and Red Pepper

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

Seared Salmon with Roasted Zucchini and Red Pepper

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Red Pepper

Enjoy a Mediterranean-inspired dish featuring a perfectly seared 6-ounce salmon fillet served alongside oven-roasted zucchini and red bell pepper. The combination of olive oil, lemon, and fresh herbs elevates this plate into a delicious, vibrant, and satisfying meal.

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NUTRITION

431kcal
Protein
36.2g
Fat
27.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Oregano, chopped

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the sliced zucchini and red bell pepper with half of the olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15 minutes until tender and slightly charred.

  • 4

    Meanwhile, pat the salmon fillet dry. Season with salt, pepper, and drizzle with the remaining olive oil.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 3-4 minutes until crispy, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 6

    Drizzle the seared salmon with lemon juice and sprinkle with fresh oregano.

  • 7

    Plate the salmon alongside the roasted vegetables and serve immediately.

Seared Salmon with Roasted Zucchini and Red Pepper

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

Seared Salmon with Roasted Zucchini and Red Pepper

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Red Pepper

Enjoy a Mediterranean-inspired dish featuring a perfectly seared 6-ounce salmon fillet served alongside oven-roasted zucchini and red bell pepper. The combination of olive oil, lemon, and fresh herbs elevates this plate into a delicious, vibrant, and satisfying meal.

NUTRITION

431kcal
Protein
36.2g
Fat
27.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup sliced Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Oregano, chopped

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the sliced zucchini and red bell pepper with half of the olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15 minutes until tender and slightly charred.

  • 4

    Meanwhile, pat the salmon fillet dry. Season with salt, pepper, and drizzle with the remaining olive oil.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 3-4 minutes until crispy, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 6

    Drizzle the seared salmon with lemon juice and sprinkle with fresh oregano.

  • 7

    Plate the salmon alongside the roasted vegetables and serve immediately.