Name: Pan-Seared Salmon with Roasted Zucchini and Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 1 medium Zucchini; 1 cup Cremini mushrooms; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Lemon juice; 1 tbsp Fresh parsley

Pan-Seared Salmon with Roasted Zucchini and Mushrooms

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 Zucchini and Mushrooms

Pan-seared salmon fillet served with tender roasted zucchini and earthy mushrooms, finished with a bright squeeze of fresh lemon juice.

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NUTRITION

Protein

46.5g

Fat

28.6g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 medium Zucchini

1 cup Cremini mushrooms

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice zucchini into rounds and quarter the mushrooms, then toss them with 0.5 tsp olive oil, 0.125 tsp salt, and the garlic powder.
3
Spread vegetables on the baking sheet and roast for 15-18 minutes until tender and slightly browned.
4
Pat the salmon dry with a paper towel and season both sides with the remaining salt and black pepper.
5
Heat the remaining 0.5 tsp olive oil in a non-stick skillet over medium-high heat.
6
Place salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.
7
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
8
Plate the salmon alongside the roasted vegetables, drizzle with fresh lemon juice, and garnish with chopped parsley.