Name: Seared Salmon with Roasted Vegetables and Sourdough Slice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Wild Atlantic Salmon Fillet; 1 slice Sourdough Bread; 150 grams Asparagus; 0.5 cup Red Bell Pepper, sliced; 1 teaspoon Extra Virgin Olive Oil

Seared Salmon with Roasted Vegetables and Sourdough Slice

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 Vegetables and Sourdough Slice

Pan-seared wild salmon paired with oven-roasted asparagus and sweet peppers, served with a thick slice of toasted tangy sourdough.

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NUTRITION

Protein

45.3g

Fat

17.7g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1 slice Sourdough Bread

150 grams Asparagus

0.5 cup Red Bell Pepper, sliced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the asparagus spears and sliced bell peppers with half of the olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat while the vegetables roast.
5
Season the salmon fillet with salt and pepper, then sear in the skillet for 4-5 minutes per side until golden and cooked through.
6
Toast the sourdough slice until crisp and golden brown.
7
Plate the seared salmon with the roasted vegetables and sourdough, finishing with a fresh squeeze of lemon juice.