Name: Pan-Seared Salmon with Roasted Root Vegetables and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.2 oz salmon fillet; 0.5 cup carrots; 1 cup zucchini; 2.25 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 whole lemon

Pan-Seared Salmon with Roasted Root Vegetables and Zucchini

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 Root Vegetables and Zucchini

Pan-seared salmon fillet with a crispy skin served alongside tender roasted carrots and zucchini finished with a bright squeeze of lemon.

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NUTRITION

Protein

44.4g

Fat

37.6g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

7.2 oz salmon fillet

0.5 cup carrots

1 cup zucchini

2.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced carrots and zucchini with 1.25 teaspoons of olive oil, half the sea salt, and half the black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
4
Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt, black pepper, and garlic powder.
5
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.
7
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
8
Plate the salmon with the roasted vegetables and squeeze fresh lemon juice over the entire dish before serving.