Saffron Seafood Rice with Roasted Vegetables

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

Saffron Seafood Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Saffron Seafood Rice with Roasted Vegetables

Enjoy a vibrant medley of succulent seafood infused with fragrant saffron rice accompanied by a colorful array of roasted vegetables. This dish delivers a perfect balance of protein and crisp vegetable goodness in every bite.

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NUTRITION

372kcal
Protein
39.1g
Fat
4.6g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp, cooked

3 oz Scallops, raw

1/2 cup cooked White Rice

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup chopped Yellow Onion

1/2 teaspoon Olive Oil

A pinch of Saffron Threads

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the red bell pepper, zucchini, and yellow onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, in a small saucepan, warm the cooked rice with a pinch of saffron threads and a splash of water over low heat to allow the saffron’s aroma to infuse the rice.

  • 4

    Season the scallops and shrimp lightly with salt and pepper. In a heated non-stick skillet over medium-high heat, sear the scallops for 1-2 minutes per side until they develop a golden crust; add the shrimp for an additional 2-3 minutes until cooked through.

  • 5

    Plate the saffron-infused rice and top it with the seared seafood and roasted vegetables. Garnish with a light drizzle of olive oil if desired and serve immediately.

Saffron Seafood Rice with Roasted Vegetables

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

Saffron Seafood Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Saffron Seafood Rice with Roasted Vegetables

Enjoy a vibrant medley of succulent seafood infused with fragrant saffron rice accompanied by a colorful array of roasted vegetables. This dish delivers a perfect balance of protein and crisp vegetable goodness in every bite.

NUTRITION

372kcal
Protein
39.1g
Fat
4.6g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp, cooked

3 oz Scallops, raw

1/2 cup cooked White Rice

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup chopped Yellow Onion

1/2 teaspoon Olive Oil

A pinch of Saffron Threads

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the red bell pepper, zucchini, and yellow onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, in a small saucepan, warm the cooked rice with a pinch of saffron threads and a splash of water over low heat to allow the saffron’s aroma to infuse the rice.

  • 4

    Season the scallops and shrimp lightly with salt and pepper. In a heated non-stick skillet over medium-high heat, sear the scallops for 1-2 minutes per side until they develop a golden crust; add the shrimp for an additional 2-3 minutes until cooked through.

  • 5

    Plate the saffron-infused rice and top it with the seared seafood and roasted vegetables. Garnish with a light drizzle of olive oil if desired and serve immediately.