Seared Salmon with Quinoa, Roasted Asparagus & Lemon-Dill Yogurt Sauce

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

Seared Salmon with Quinoa, Roasted Asparagus & Lemon-Dill Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa, Roasted Asparagus & Lemon-Dill Yogurt Sauce

Enjoy a vibrant dinner featuring perfectly seared salmon accompanied by fluffy quinoa and crisp roasted asparagus, all elevated by a tangy lemon-dill Greek yogurt sauce. This dish delivers a delightful balance of savory flavors and bright citrus accents while keeping calories and protein in check.

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NUTRITION

438kcal
Protein
41.7g
Fat
21.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/4 cup Cooked Quinoa

6 Asparagus Spears

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add 1 tsp olive oil and sear the salmon, skin side down if applicable, for about 3-4 minutes on each side until nicely browned and just cooked through.

  • 3

    While the salmon cooks, preheat the oven to 400°F. Toss the asparagus spears lightly with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 10 minutes until tender but still crisp.

  • 4

    Warm the pre-cooked quinoa if needed.

  • 5

    For the yogurt sauce, combine nonfat plain Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper in a small bowl. Stir until well blended.

  • 6

    Plate the dish by placing the seared salmon alongside a serving of quinoa and roasted asparagus. Drizzle the lemon-dill yogurt sauce over the salmon or serve on the side.

  • 7

    Enjoy your balanced and flavorful dinner!

Seared Salmon with Quinoa, Roasted Asparagus & Lemon-Dill Yogurt Sauce

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

Seared Salmon with Quinoa, Roasted Asparagus & Lemon-Dill Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Quinoa, Roasted Asparagus & Lemon-Dill Yogurt Sauce

Enjoy a vibrant dinner featuring perfectly seared salmon accompanied by fluffy quinoa and crisp roasted asparagus, all elevated by a tangy lemon-dill Greek yogurt sauce. This dish delivers a delightful balance of savory flavors and bright citrus accents while keeping calories and protein in check.

NUTRITION

438kcal
Protein
41.7g
Fat
21.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/4 cup Cooked Quinoa

6 Asparagus Spears

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt & Pepper to taste

PREPARATION

  • 1

    Season the salmon fillet with a pinch of salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add 1 tsp olive oil and sear the salmon, skin side down if applicable, for about 3-4 minutes on each side until nicely browned and just cooked through.

  • 3

    While the salmon cooks, preheat the oven to 400°F. Toss the asparagus spears lightly with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 10 minutes until tender but still crisp.

  • 4

    Warm the pre-cooked quinoa if needed.

  • 5

    For the yogurt sauce, combine nonfat plain Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt and pepper in a small bowl. Stir until well blended.

  • 6

    Plate the dish by placing the seared salmon alongside a serving of quinoa and roasted asparagus. Drizzle the lemon-dill yogurt sauce over the salmon or serve on the side.

  • 7

    Enjoy your balanced and flavorful dinner!