Name: Seared Salmon Fillet with Roasted Zucchini and Raw Bell Pepper Slices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 1 medium Zucchini; 1 medium Red Bell Pepper; 1/4 cup Non-fat Greek Yogurt; 1 tsp Olive Oil; 1/2 tsp Dried Dill

Seared Salmon Fillet with Roasted Zucchini and Raw Bell Pepper Slices

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Zucchini and Raw Bell Pepper Slices

Pan-seared salmon paired with tender roasted zucchini and crisp raw bell pepper slices, finished with a dollop of cool, herbed Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.6g

Fat

26.7g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 medium Zucchini

1 medium Red Bell Pepper

1/4 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Dried Dill

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
Slice the zucchini into half-inch rounds and toss them with half of the olive oil and a pinch of sea salt.
3
Spread the zucchini on a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
While the zucchini is roasting, slice the raw red bell pepper into thin strips and set aside.
5
In a small bowl, mix the non-fat Greek yogurt with the dried dill and a squeeze of fresh lemon juice if desired.
6
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
8
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.
9
Plate the seared salmon alongside the roasted zucchini and the raw bell pepper strips.
10
Top the salmon with the herbed yogurt sauce and serve immediately.