Name: Seared Salmon Flatbread with Roasted Vegetables and Herbed Ricotta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Atlantic Salmon; 1 piece Whole Grain Flatbread; 1/4 cup Part-Skim Ricotta Cheese; 1/2 cup sliced Zucchini; 1/2 cup sliced Red Bell Pepper; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon chopped Fresh Dill

Seared Salmon Flatbread with Roasted Vegetables and Herbed Ricotta

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Flatbread with Roasted Vegetables and Herbed Ricotta

Pan-seared salmon and roasted vegetables layered over a whole grain flatbread with creamy lemon-herb ricotta and a finish of bright, zesty lemon.

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NUTRITION

Protein

45.3g

Fat

22g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 piece Whole Grain Flatbread

1/4 cup Part-Skim Ricotta Cheese

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon chopped Fresh Dill

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the sliced zucchini and red bell pepper with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender.
3
While vegetables roast, whisk together the ricotta cheese, chopped fresh dill, and a squeeze of lemon juice in a small bowl.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.
6
Lightly toast the flatbread in the oven or a dry pan until warm and slightly crisp.
7
Spread the herbed ricotta evenly over the flatbread, top with the roasted vegetables, and flake the seared salmon over the top.
8
Finish with an extra squeeze of lemon and fresh herbs if desired.