YOUR SOLIN GENERATED RECIPE
Roasted Salmon with Steamed White Fish and Herb Vegetables
Savor a delicious duo of roasted salmon and steamed white fish paired with a fresh medley of herb-infused vegetables and a tangy Greek yogurt drizzle. This well-balanced dish highlights the natural flavors of the seafood and the crisp, green vegetables, accented with a light olive oil finish for that extra hint of richness.
INGREDIENTS
4 oz Salmon Fillet
4 oz White Fish (Cod)
1 cup Zucchini (sliced)
1 cup Spinach (raw)
2 oz Nonfat Greek Yogurt
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Place the salmon fillet on a lightly oiled baking sheet. Drizzle a small amount of olive oil over it and season with salt, pepper, and your choice of herbs.
Roast the salmon in the oven for about 12-15 minutes until it just flakes with a fork.
For the white fish, prepare a steamer or a steaming setup. Season the cod lightly with salt and pepper.
Steam the white fish for about 8-10 minutes until it is opaque and flakes easily.
While the fish is cooking, lightly sauté the zucchini in a non-stick pan over medium heat for 3-4 minutes until just tender, or alternatively lightly steam it along with a handful of spinach, preserving its nutrients.
In a small bowl, combine the nonfat Greek yogurt with finely chopped fresh herbs (such as dill or parsley) to create a light herb sauce.
Plate the roasted salmon and steamed white fish alongside the herb-infused vegetables, and drizzle the yogurt sauce over the fish or serve it on the side.
Finish the dish with a light drizzle of olive oil if desired and serve immediately.