Pan-Seared Salmon with Roasted Tomato and Cucumber Medley

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

Pan-Seared Salmon with Roasted Tomato and Cucumber Medley

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Tomato and Cucumber Medley

Pan-seared salmon served with a medley of cucumber and olives alongside cherry tomatoes roasted until they are sweet and blistered.

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NUTRITION

399kcal
Protein
34.5g
Fat
24.6g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Wild Atlantic Salmon

100g Cherry Tomatoes

100g English Cucumber

10g Kalamata Olives

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cherry tomatoes with a tiny drop of the olive oil and roast for 10 minutes until they are soft and blistered.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden.

  • 5

    While the salmon cooks, dice the cucumber and slice the olives, then toss them in a small bowl with the fresh lemon juice.

  • 6

    Plate the hot salmon alongside the warm roasted tomatoes and the refreshing cucumber medley.

Pan-Seared Salmon with Roasted Tomato and Cucumber Medley

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

Pan-Seared Salmon with Roasted Tomato and Cucumber Medley

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Tomato and Cucumber Medley

Pan-seared salmon served with a medley of cucumber and olives alongside cherry tomatoes roasted until they are sweet and blistered.

NUTRITION

399kcal
Protein
34.5g
Fat
24.6g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Wild Atlantic Salmon

100g Cherry Tomatoes

100g English Cucumber

10g Kalamata Olives

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cherry tomatoes with a tiny drop of the olive oil and roast for 10 minutes until they are soft and blistered.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden.

  • 5

    While the salmon cooks, dice the cucumber and slice the olives, then toss them in a small bowl with the fresh lemon juice.

  • 6

    Plate the hot salmon alongside the warm roasted tomatoes and the refreshing cucumber medley.