Name: Seared Salmon with Roasted Zucchini and Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Salmon Fillet; 7 ounces Zucchini, sliced into half-moons; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Fresh Lemon Juice; 0.5 teaspoon Dried Oregano; Pinch of Sea Salt and Black Pepper

Nutrition

Per serving

406 calories

Protein: 34g; 33% of calories
Carbs: 9g; 8% of calories
Fat: 27g; 58% of calories

Ingredients

7 items

5.5 ounces Salmon Fillet
7 ounces Zucchini, sliced into half-moons
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
0.5 teaspoon Dried Oregano
Pinch of Sea Salt and Black Pepper

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the zucchini half-moons with half of the olive oil, minced garlic, dried oregano, salt, and pepper in a bowl.
Spread the zucchini in a single layer on the baking sheet and roast for 15-18 minutes until tender and lightly browned.
While the zucchini roasts, pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Plate the seared salmon alongside the roasted zucchini and drizzle everything with the fresh lemon juice before serving.

Nutrition

Ingredients

Instructions

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