Name: Seared Salmon with Roasted Zucchini and Bell Pepper Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.3 ounces Wild Atlantic Salmon; 1.25 cups sliced Zucchini; 0.5 cup sliced Red Bell Pepper; 0.5 cup sliced Yellow Bell Pepper; 1 teaspoon Extra Virgin Olive Oil; 0.5 Lemon; 1 teaspoon Dried Oregano

Seared Salmon with Roasted Zucchini and Bell Pepper Medley

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 Zucchini and Bell Pepper Medley

Pan-seared salmon served with oven-roasted zucchini and sweet bell peppers, finished with a squeeze of fresh lemon and fragrant toasted oregano.

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NUTRITION

Protein

48.2g

Fat

20.3g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Wild Atlantic Salmon

1.25 cups sliced Zucchini

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Yellow Bell Pepper

1 teaspoon Extra Virgin Olive Oil

0.5 Lemon

1 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F.
2
Slice the zucchini and bell peppers into bite-sized pieces and toss them with half of the olive oil, sea salt, and dried oregano on a parchment-lined baking sheet.
3
Roast the vegetables for 18 minutes until they are tender and show light caramelized edges.
4
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black 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 down and sear for 4 minutes until the skin is crisp, then flip and cook for an additional 3 minutes until opaque.
7
Serve the seared salmon alongside the roasted vegetable medley and finish with a bright squeeze of fresh lemon juice.