Name: Zesty Pan-Seared Salmon with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz wild-caught salmon fillet; 0.5 cup carrots; 0.5 cup parsnips; 2 tsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon zest; 1 tbsp fresh parsley

Zesty Pan-Seared Salmon with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Zesty Pan-Seared Salmon with Roasted Root Vegetables

Pan-seared salmon fillet finished with a bright lemon-herb crust, served alongside tender roasted root vegetables that provide a delightful earthy sweetness.

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NUTRITION

Protein

42.7g

Fat

22.7g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

7 oz wild-caught salmon fillet

0.5 cup carrots

0.5 cup parsnips

2 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 1/2-inch thick rounds or sticks.
3
Toss the vegetables on the baking sheet with 1 teaspoon of olive oil and half of the sea salt and black pepper.
4
Roast the vegetables for 20 to 25 minutes, flipping halfway through, until they are tender and slightly caramelized.
5
While the vegetables roast, pat the salmon fillet dry and season both sides with the remaining salt, pepper, and lemon zest.
6
Heat the remaining 1 teaspoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat.
7
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.
8
Plate the salmon alongside the roasted vegetables and garnish with freshly chopped parsley.