Name: Pan-Seared Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild-caught salmon fillet; 1 cup Broccoli florets; 1 cup Red bell pepper strips; 0.75 tbsp Extra virgin olive oil; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 whole Lemon

Pan-Seared Salmon with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Vegetables

Pan-seared salmon fillet served with tender roasted broccoli and sweet bell peppers, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

Protein

45.8g

Fat

24.4g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Broccoli florets

1 cup Red bell pepper strips

0.75 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the broccoli florets and red bell pepper strips on the baking sheet with 0.25 tablespoons of olive oil and a pinch of salt and pepper.
3
Roast the vegetables for 15 to 18 minutes until they are tender and have developed slightly charred, golden edges.
4
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with garlic powder, sea salt, and black pepper.
5
Heat the remaining 0.5 tablespoons of olive oil in a non-stick skillet over medium-high heat until shimmering.
6
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until opaque.
7
Plate the pan-seared salmon alongside the roasted vegetables and finish the dish with a fresh squeeze of lemon juice.