Fresh Salmon and Crispy Vegetable Bowl

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

Fresh Salmon and Crispy Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Crispy Vegetable Bowl

Enjoy a vibrant bowl featuring a tender, pan-seared 6-ounce salmon fillet paired with crispy roasted red bell pepper, zucchini, and snap peas lightly tossed in olive oil and seasoned to perfection. This dish offers a delightful mix of textures and fresh flavors that make for a balanced, wholesome meal.

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NUTRITION

440kcal
Protein
39.2g
Fat
26.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Snap Peas

1 tsp Olive Oil

1/8 tsp Salt

1/8 tsp Black Pepper

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine sliced red bell pepper, zucchini, and snap peas. Drizzle with olive oil and season with salt, black pepper, and garlic powder.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 10-12 minutes until they become slightly crispy on the edges.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season it lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a nice crust forms.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes, or until the fish flakes easily with a fork.

  • 7

    Plate the roasted vegetables in a bowl and top with the cooked salmon. Serve immediately.

Fresh Salmon and Crispy Vegetable Bowl

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

Fresh Salmon and Crispy Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Crispy Vegetable Bowl

Enjoy a vibrant bowl featuring a tender, pan-seared 6-ounce salmon fillet paired with crispy roasted red bell pepper, zucchini, and snap peas lightly tossed in olive oil and seasoned to perfection. This dish offers a delightful mix of textures and fresh flavors that make for a balanced, wholesome meal.

NUTRITION

440kcal
Protein
39.2g
Fat
26.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Snap Peas

1 tsp Olive Oil

1/8 tsp Salt

1/8 tsp Black Pepper

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine sliced red bell pepper, zucchini, and snap peas. Drizzle with olive oil and season with salt, black pepper, and garlic powder.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 10-12 minutes until they become slightly crispy on the edges.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season it lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a nice crust forms.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes, or until the fish flakes easily with a fork.

  • 7

    Plate the roasted vegetables in a bowl and top with the cooked salmon. Serve immediately.