YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Zucchini and Bell Peppers
Savor the taste of the Mediterranean with this beautifully seared salmon, perfectly paired with roasted zucchini and bell peppers. This dish radiates freshness with a hint of lemon, garlic, and herbs, creating a balanced meal that's both light and satisfying.
INGREDIENTS
5.5 ounces Salmon Fillet (156g)
100 grams Zucchini
75 grams Red Bell Pepper
1/2 tablespoon Olive Oil
1 Garlic Clove
1 Lemon Wedge
1 teaspoon Dried Oregano
PREPARATION
Pat the salmon fillet dry and season lightly with salt, pepper, and dried oregano.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add a minced garlic clove to the pan and quickly stir until fragrant, about 30 seconds.
Place the salmon skin-side down in the skillet and sear for about 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is just cooked through.
Preheat your oven to 425°F. Meanwhile, slice the zucchini and red bell pepper into uniform pieces.
Toss the zucchini and bell pepper with a drizzle of olive oil, a pinch of salt, and dried oregano. Spread them on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for about 10-12 minutes or until tender and slightly charred on the edges.
Plate the seared salmon alongside the roasted vegetables, and garnish with a fresh lemon wedge for a burst of citrus flavor.
Serve immediately and enjoy a light, vibrant Mediterranean dinner.