YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Salmon with Quinoa
A beautifully seared salmon fillet with a fragrant herb crust served over a bed of fluffy quinoa and a light lemon Greek yogurt drizzle. A simple yet elegant dish that balances rich flavor and texture to create a wholesome meal perfect for any time of day.
INGREDIENTS
4 oz Salmon Fillet
1/2 cup cooked Quinoa
2 tbsp Fresh Parsley
2 tbsp Fresh Dill
1 clove Garlic
1 tbsp Lemon Juice
2 tbsp Nonfat Greek Yogurt
2 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
In a small bowl, combine chopped parsley, dill, minced garlic, a pinch of salt, and black pepper. Drizzle in 1 teaspoon of olive oil and mix well to form the herb crust.
Pat the salmon fillet dry with a paper towel. Rub the herb mixture evenly over the top side of the salmon.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon herb-side down and sear for about 3-4 minutes until a crust forms.
Flip the salmon carefully and cook for an additional 3-4 minutes or until the salmon reaches your desired doneness.
While the salmon is cooking, prepare the quinoa if not already cooked. Warm the cooked quinoa in a small saucepan or microwave.
In a small bowl, mix the nonfat Greek yogurt with lemon juice. Adjust seasoning with a pinch of salt if desired for a light, tangy drizzle.
Serve the pan-seared salmon on a bed of quinoa and drizzle with the lemon Greek yogurt over the top. Garnish with extra fresh herbs if desired.