YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Vegetables
Crispy pan-seared salmon served over a vibrant medley of roasted broccoli and bell peppers, finished with a bright squeeze of lemon for a zesty, nutrient-dense skillet dinner.
INGREDIENTS
6 oz Salmon fillet
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
On a large rimmed baking sheet, toss the broccoli florets and sliced red bell pepper with half of the olive oil and a pinch of sea salt and black pepper.
Roast the vegetables for 12-15 minutes until they are tender and show slight charred edges.
While the vegetables are in the oven, pat the salmon fillet dry and season both sides with garlic powder and the remaining sea salt and black pepper.
Heat the remaining olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes without moving it to ensure the skin becomes perfectly crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Divide the roasted vegetables into a bowl, top with the pan-seared salmon, and finish with a fresh squeeze of lemon juice.