Seared Salmon with Roasted Vegetables

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

Seared Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables

Enjoy a perfectly seared salmon paired with a medley of roasted zucchini and red bell pepper. The salmon is seasoned lightly and pan-seared to retain its natural juices, while the vegetables are roasted with a drizzle of olive oil and a sprinkle of herbs. This dish offers a delightful balance of savory flavors and vibrant textures, perfect for a nourishing dinner.

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NUTRITION

433kcal
Protein
41.1g
Fat
27.3g
Carbs
4.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.

  • 2

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through and flakes easily with a fork.

  • 5

    While the salmon cooks, preheat your oven to 425°F and spread the diced zucchini and red bell pepper on a baking sheet lined with parchment paper. Lightly season the vegetables with salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Roast the vegetables in the preheated oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 7

    Plate the seared salmon alongside the roasted vegetables and serve immediately.

Seared Salmon with Roasted Vegetables

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

Seared Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables

Enjoy a perfectly seared salmon paired with a medley of roasted zucchini and red bell pepper. The salmon is seasoned lightly and pan-seared to retain its natural juices, while the vegetables are roasted with a drizzle of olive oil and a sprinkle of herbs. This dish offers a delightful balance of savory flavors and vibrant textures, perfect for a nourishing dinner.

NUTRITION

433kcal
Protein
41.1g
Fat
27.3g
Carbs
4.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.

  • 2

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, place the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through and flakes easily with a fork.

  • 5

    While the salmon cooks, preheat your oven to 425°F and spread the diced zucchini and red bell pepper on a baking sheet lined with parchment paper. Lightly season the vegetables with salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Roast the vegetables in the preheated oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 7

    Plate the seared salmon alongside the roasted vegetables and serve immediately.