Pan-Seared Salmon with Roasted Broccoli and Peppers

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

Pan-Seared Salmon with Roasted Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Broccoli and Peppers

Pan-seared wild sockeye salmon paired with oven-roasted broccoli and sweet bell peppers, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

377kcal
Protein
43.4g
Fat
15.9g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Wild Sockeye Salmon Fillet

1.5 cups Broccoli Florets

0.75 cup Red Bell Pepper, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell peppers with half of the olive oil, garlic powder, and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the vegetables for 15 to 18 minutes until the broccoli is tender and the pepper edges are slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.

  • 7

    Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Pan-Seared Salmon with Roasted Broccoli and Peppers

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

Pan-Seared Salmon with Roasted Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Broccoli and Peppers

Pan-seared wild sockeye salmon paired with oven-roasted broccoli and sweet bell peppers, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

377kcal
Protein
43.4g
Fat
15.9g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Wild Sockeye Salmon Fillet

1.5 cups Broccoli Florets

0.75 cup Red Bell Pepper, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell peppers with half of the olive oil, garlic powder, and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the vegetables for 15 to 18 minutes until the broccoli is tender and the pepper edges are slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.

  • 7

    Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.