YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Vegetables
Pan-seared salmon fillet paired with a medley of oven-roasted zucchini and bell peppers, finished with a squeeze of bright lemon and fragrant, toasted herbs.
INGREDIENTS
3.2 ounces Salmon Fillet
1 cup chopped Zucchini
1/2 cup chopped Red Bell Pepper
5 Asparagus spears
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the chopped zucchini, red bell peppers, and asparagus with one teaspoon of olive oil and a pinch of sea salt.
Spread the vegetables in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized at the edges.
While the vegetables are roasting, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is golden and crispy.
Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.
Serve the pan-seared salmon immediately alongside the roasted vegetable medley with an optional squeeze of fresh lemon juice.