Name: Seared Salmon with Roasted Zucchini and Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild Atlantic Salmon; 1 cup sliced Zucchini; 0.5 cup sliced Red Bell Pepper; 1.5 tsp Extra Virgin Olive Oil; 1 clove minced Garlic; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

Seared Salmon with Roasted Zucchini and Red Peppers

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 Peppers

Pan-seared salmon served over a bed of oven-roasted zucchini and red peppers, finished with a bright squeeze of lemon and fragrant dried oregano.

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NUTRITION

Protein

33.3g

Fat

17.1g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 clove minced Garlic

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
In a bowl, toss the sliced zucchini and red peppers with 1 teaspoon of olive oil, minced garlic, and dried oregano.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until they are tender and slightly browned.
4
While the vegetables roast, season the salmon fillet with a pinch of salt and black pepper.
5
Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
7
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and golden.
8
Serve the seared salmon over the roasted Mediterranean vegetables and finish with a fresh squeeze of lemon juice.