Name: Seared Salmon with Roasted Eggplant and Zucchini Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Salmon Fillet; 1.5 cups cubed Eggplant; 1.2 cups sliced Zucchini; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove minced Garlic; 1/2 tsp Dried Oregano

Seared Salmon with Roasted Eggplant and Zucchini Medley

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 Eggplant and Zucchini Medley

Pan-seared salmon fillet served over a medley of roasted eggplant and zucchini, finished with a squeeze of lemon and fragrant oregano.

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NUTRITION

Protein

40.4g

Fat

25.9g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1.5 cups cubed Eggplant

1.2 cups sliced Zucchini

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove minced Garlic

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed eggplant and sliced zucchini in a bowl with half of the olive oil, minced garlic, and dried oregano.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and lightly browned.
4
While the vegetables roast, season the salmon fillet with a pinch of sea salt and black pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
7
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
8
Plate the roasted vegetable medley and top with the seared salmon.
9
Drizzle the fresh lemon juice over the entire dish before serving.