Name: Seared Salmon with Roasted Broccoli and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Wild Sockeye Salmon; 1.5 cups Broccoli Florets; 1 medium Zucchini; 0.5 cup Fresh Raspberries; 0.5 tsp Olive Oil; 0.5 Lemon; 0.5 tsp Garlic Powder; Salt and Pepper to taste

Seared Salmon with Roasted Broccoli and Zucchini

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Zucchini

Pan-seared wild sockeye salmon served alongside oven-roasted broccoli and zucchini with a side of fresh raspberries, featuring a perfectly crisp seared skin.

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NUTRITION

Protein

52.3g

Fat

13.6g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon

1.5 cups Broccoli Florets

1 medium Zucchini

0.5 cup Fresh Raspberries

0.5 tsp Olive Oil

0.5 Lemon

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Cut the broccoli into bite-sized florets and slice the zucchini into half-moons.
3
Toss the vegetables with half of the olive oil, garlic powder, salt, and pepper on the prepared baking sheet.
4
Roast the vegetables in the oven for 15 to 18 minutes until they are tender and slightly browned.
5
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
8
Flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.
9
Plate the seared salmon with the roasted vegetables and serve with fresh raspberries and a bright squeeze of lemon juice.