Name: Salmon and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 1.5 cups Broccoli florets; 0.5 cup Red bell pepper; 0.5 tbsp Extra virgin olive oil; 3 tbsp Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.5 tsp Dried dill

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

YOUR SOLIN GENERATED RECIPE

Salmon and Roasted Vegetable Bowl

Pan-seared salmon served over a vibrant bed of oven-roasted broccoli and peppers, finished with a zesty, creamy lemon-dill drizzle.

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NUTRITION

Protein

44.3g

Fat

30.6g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1.5 cups Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

3 tbsp Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 tsp Dried dill

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Place the broccoli florets and sliced red bell pepper on the baking sheet, then toss with the olive oil and half of the sea salt, black pepper, and garlic powder.
3
Roast the vegetables for 15 to 18 minutes until the broccoli is tender and the pepper edges are slightly charred.
4
While the vegetables are roasting, season the salmon fillet with the remaining salt, pepper, and garlic powder.
5
Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the center is cooked to your preference.
6
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and dried dill to create a smooth dressing.
7
Place the roasted vegetables in a serving bowl, top with the pan-seared salmon, and finish with a generous drizzle of the lemon-dill sauce.