Name: Baked Salmon with Steamed Asparagus, Quinoa, and Greek Yogurt Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Wild Salmon Fillet; 1 cup cooked Quinoa; 1 cup steamed Asparagus; 3/4 cup Nonfat Greek Yogurt; 1 tbsp Fresh Dill; 1 tbsp Lemon Juice; Salt and Pepper to taste; 1 tsp Olive Oil

Baked Salmon with Steamed Asparagus, Quinoa, and Greek Yogurt Dill Sauce

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

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Steamed Asparagus, Quinoa, and Greek Yogurt Dill Sauce

Enjoy a beautifully balanced dinner featuring tender baked wild salmon paired with crisp steamed asparagus and fluffy quinoa, accented by a refreshing Greek yogurt dill sauce. This dish marries vibrant flavors and textures to create an appealing, healthful meal that supports your protein and calorie goals.

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NUTRITION

Protein

71.2g

Fat

26.3g

Carbs

50.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet

1 cup cooked Quinoa

1 cup steamed Asparagus

3/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt and Pepper to taste

1 tsp Olive Oil

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PREPARATION

1
Preheat the oven to 400°F.
2
Place the salmon fillet on a lined baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
3
Bake the salmon in the preheated oven for 12-15 minutes, until it flakes easily with a fork.
4
While the salmon bakes, cook quinoa according to package instructions. Once cooked, fluff with a fork.
5
Steam the asparagus until tender-crisp, about 5-7 minutes.
6
For the dill sauce, mix the nonfat Greek yogurt, fresh dill, lemon juice, and a pinch of salt in a small bowl.
7
Plate the quinoa, top with the baked salmon, and arrange the steamed asparagus on the side.
8
Drizzle the Greek yogurt dill sauce over the salmon or serve on the side as a refreshing complement to the dish.