Seared Salmon with Roasted Zucchini

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

Seared Salmon with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini

Pan-seared salmon fillet served with tender oven-roasted zucchini rounds, finished with a squeeze of fresh lemon and fragrant garlic.

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NUTRITION

311kcal
Protein
23.1g
Fat
21g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Salmon Fillet

1 medium Zucchini

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini into half-inch rounds and toss them in a bowl with half of the avocado oil, minced garlic, and a pinch of salt.

  • 3

    Arrange the zucchini in a single layer on a parchment-lined baking sheet and roast for 15 to 20 minutes until tender.

  • 4

    Pat the salmon dry and season both sides with salt and pepper while the zucchini is roasting.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for about 4 to 5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until it reaches your desired level of doneness.

  • 8

    Serve the seared salmon immediately alongside the roasted zucchini and finish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Zucchini

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

Seared Salmon with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini

Pan-seared salmon fillet served with tender oven-roasted zucchini rounds, finished with a squeeze of fresh lemon and fragrant garlic.

NUTRITION

311kcal
Protein
23.1g
Fat
21g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Salmon Fillet

1 medium Zucchini

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini into half-inch rounds and toss them in a bowl with half of the avocado oil, minced garlic, and a pinch of salt.

  • 3

    Arrange the zucchini in a single layer on a parchment-lined baking sheet and roast for 15 to 20 minutes until tender.

  • 4

    Pat the salmon dry and season both sides with salt and pepper while the zucchini is roasting.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for about 4 to 5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until it reaches your desired level of doneness.

  • 8

    Serve the seared salmon immediately alongside the roasted zucchini and finish with a fresh squeeze of lemon juice.