Crispy Pan-Seared Salmon with Lemon-Herb Roasted Vegetables

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

Crispy Pan-Seared Salmon with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Lemon-Herb Roasted Vegetables

Enjoy a light yet satisfying meal featuring a perfectly crispy pan-seared salmon paired with a vibrant medley of lemon-herb roasted vegetables. The combination of tangy lemon, fresh herbs, and a colorful array of vegetables provides a burst of flavor with every bite.

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NUTRITION

375kcal
Protein
33g
Fat
22.5g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the sliced zucchini, red bell pepper, and red onion with olive oil, lemon juice, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin-side down if applicable, and cook for about 3-4 minutes until the skin becomes crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the fish is just cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables. Drizzle with any remaining lemon-herb dressing if desired and serve immediately.

Crispy Pan-Seared Salmon with Lemon-Herb Roasted Vegetables

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

Crispy Pan-Seared Salmon with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Lemon-Herb Roasted Vegetables

Enjoy a light yet satisfying meal featuring a perfectly crispy pan-seared salmon paired with a vibrant medley of lemon-herb roasted vegetables. The combination of tangy lemon, fresh herbs, and a colorful array of vegetables provides a burst of flavor with every bite.

NUTRITION

375kcal
Protein
33g
Fat
22.5g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the sliced zucchini, red bell pepper, and red onion with olive oil, lemon juice, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin-side down if applicable, and cook for about 3-4 minutes until the skin becomes crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the fish is just cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables. Drizzle with any remaining lemon-herb dressing if desired and serve immediately.