YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Zucchini and Tomato
Pan-seared salmon served with herb-roasted zucchini and cherry tomatoes, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 ounces Salmon Fillet
1 medium Zucchini
1 cup Cherry Tomatoes
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini into half-moons and place them on a large baking sheet along with the cherry tomatoes.
Drizzle the vegetables with 1 teaspoon of extra virgin olive oil and toss with dried oregano and a pinch of sea salt.
Roast the vegetables for 15-20 minutes until the zucchini is tender and the tomatoes have started to burst.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 1/2 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.