Name: Seared Salmon with Roasted Carrots and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.7 oz Sockeye Salmon Fillet; 75g Carrots, sliced; 65g Zucchini, sliced; 1/2 tsp Avocado Oil; 1 tbsp Lemon Juice

Seared Salmon with Roasted Carrots and Zucchini

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 Carrots and Zucchini

Pan-seared sockeye salmon served with herb-roasted carrots and zucchini, finished with a bright squeeze of lemon and a satisfyingly golden-crusted skin.

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NUTRITION

Protein

42.1g

Fat

11.3g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Sockeye Salmon Fillet

75g Carrots, sliced

65g Zucchini, sliced

1/2 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the carrot and zucchini slices with half of the avocado oil and a pinch of salt.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
4
Pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
5
Heat the remaining oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin gets crispy.
7
Flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through.
8
Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.