Pan-Seared Salmon with Roasted Broccoli and Carrots

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

Pan-Seared Salmon with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Broccoli and Carrots

Crisp pan-seared salmon served with oven-roasted broccoli and carrots, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

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NUTRITION

344kcal
Protein
33.2g
Fat
14.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1.5 cups Broccoli Florets

1 cup sliced Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    In a medium bowl, toss the broccoli florets and sliced carrots with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.

Pan-Seared Salmon with Roasted Broccoli and Carrots

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

Pan-Seared Salmon with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Broccoli and Carrots

Crisp pan-seared salmon served with oven-roasted broccoli and carrots, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

NUTRITION

344kcal
Protein
33.2g
Fat
14.3g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1.5 cups Broccoli Florets

1 cup sliced Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    In a medium bowl, toss the broccoli florets and sliced carrots with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.