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

Savor a perfectly seared salmon fillet paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish is thoughtfully curated to offer a light yet satisfying dinner that harmonizes rich, buttery salmon with the natural sweetness of roasted vegetables, finished with a drizzle of olive oil to tie the flavors together.

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NUTRITION

481kcal
Protein
37.3g
Fat
29.8g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

1/2 cup Red Onion (sliced)

1 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the sliced red bell pepper, zucchini, and red onion in a bowl with olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 15-18 minutes until tender and lightly browned.

  • 4

    Meanwhile, pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 5

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

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the salmon reaches your desired doneness.

  • 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

Savor a perfectly seared salmon fillet paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish is thoughtfully curated to offer a light yet satisfying dinner that harmonizes rich, buttery salmon with the natural sweetness of roasted vegetables, finished with a drizzle of olive oil to tie the flavors together.

NUTRITION

481kcal
Protein
37.3g
Fat
29.8g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

1/2 cup Red Onion (sliced)

1 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the sliced red bell pepper, zucchini, and red onion in a bowl with olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 15-18 minutes until tender and lightly browned.

  • 4

    Meanwhile, pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 5

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

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the salmon reaches your desired doneness.

  • 7

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