YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon and Roasted Vegetables
Crisp pan-seared salmon fillet served over a vibrant medley of oven-roasted broccoli and bell peppers finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Salmon fillet
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Place the broccoli florets and sliced red bell peppers on the sheet, drizzle with half of the olive oil, and sprinkle with a pinch of salt and pepper.
Roast the vegetables for 15 to 18 minutes until they are tender and show slight charred edges.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure a crispy texture.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.
Transfer the roasted vegetables to a bowl, top with the pan-seared salmon, and finish with a generous squeeze of fresh lemon juice.