Name: Seared Salmon with Roasted Zucchini and Red Pepper
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Atlantic Salmon; 1 medium Zucchini, sliced into rounds; 1/2 medium Red Bell Pepper, sliced; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano; Pinch of Salt and Black Pepper

Seared Salmon with Roasted Zucchini and Red Pepper

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Zucchini and Red Pepper

Pan-seared salmon served with oven-roasted zucchini and bell peppers, finished with a squeeze of fresh lemon and fragrant dried oregano.

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NUTRITION

Protein

36.8g

Fat

16.1g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 medium Zucchini, sliced into rounds

1/2 medium Red Bell Pepper, sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

Pinch of Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and red bell peppers with half of the olive oil, dried oregano, salt, and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.
4
While the vegetables roast, pat the salmon fillet dry with a paper towel and season 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 pan skin-side up and sear for 4-5 minutes until a golden crust forms.
7
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
8
Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.