Name: Seared Salmon with Herb-Roasted Zucchini and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Salmon Fillet; 1 cup sliced Zucchini; 1/2 cup chopped Red Bell Pepper; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dried Oregano; Pinch of Sea Salt and Black Pepper

Seared Salmon with Herb-Roasted Zucchini and Bell Peppers

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 Herb-Roasted Zucchini and Bell Peppers

Pan-seared salmon fillet paired with tender roasted zucchini and sweet bell peppers, finished with a squeeze of bright lemon and fragrant oregano.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

30.4g

Fat

24.5g

Carbs

8.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and chopped bell peppers with half of the olive oil, dried oregano, salt, and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.
4
While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.
7
Carefully flip the salmon and cook for another 2-3 minutes until cooked through to your preference.
8
Plate the roasted vegetables and top with the seared salmon.
9
Drizzle the fresh lemon juice over the entire dish before serving.