YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Vegetable Soup
Pan-seared salmon served over a velvety roasted carrot and red pepper soup, finished with a swirl of cool Greek yogurt and fresh dill.
INGREDIENTS
5.6 oz Salmon Fillet
1.2 cups chopped Carrots
0.8 medium Red Bell Pepper
0.3 cup chopped Yellow Onion
80g Non-fat Greek Yogurt
1 tsp Olive Oil
0.5 cup Vegetable Broth
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped carrots, red bell pepper, and onion with half of the olive oil and a pinch of sea salt.
Roast the vegetables for 20-25 minutes until they are tender and slightly charred around the edges.
Transfer the roasted vegetables to a high-speed blender along with the vegetable broth, garlic, and 40g of the Greek yogurt.
Blend on high until the soup is completely smooth and velvety, adding a splash of water if needed for consistency.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then sear for 4-5 minutes on the skin side until crisp.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches your preference.
Pour the warm soup into a shallow bowl and place the seared salmon fillet directly in the center.
Garnish with the remaining Greek yogurt and fresh dill if desired.