Seared Salmon Fillet with Steamed Asparagus, a Touch of Quinoa, and Lemon Greek Yogurt Sauce

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

Seared Salmon Fillet with Steamed Asparagus, a Touch of Quinoa, and Lemon Greek Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus, a Touch of Quinoa, and Lemon Greek Yogurt Sauce

Savor a beautifully seared, lean wild Atlantic salmon paired with tender steamed asparagus and a whisper of quinoa, finished with a tangy lemon Greek yogurt sauce. This dish offers a harmonious balance of clean, whole foods and anti-inflammatory ingredients that keep your protein intake high while delivering a satisfying, gourmet experience.

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NUTRITION

352kcal
Protein
40.5g
Fat
16.3g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

155g Wild Atlantic Salmon Fillet

5 Asparagus Spears

1 tablespoon Cooked Quinoa

1/3 cup Nonfat Greek Yogurt with lemon zest

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PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 3-4 minutes until crispy, then flip and cook for an additional 3 minutes or until just cooked through.

  • 3

    Meanwhile, steam the asparagus spears until tender, about 3-4 minutes.

  • 4

    Warm the cooked quinoa briefly if desired, then plate a small spoonful (about 1 tablespoon) alongside the asparagus.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a little lemon zest to create a bright, tangy sauce.

  • 6

    Plate the seared salmon with the asparagus and quinoa, and drizzle the lemon yogurt sauce over the salmon or serve on the side for dipping.

Seared Salmon Fillet with Steamed Asparagus, a Touch of Quinoa, and Lemon Greek Yogurt Sauce

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

Seared Salmon Fillet with Steamed Asparagus, a Touch of Quinoa, and Lemon Greek Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus, a Touch of Quinoa, and Lemon Greek Yogurt Sauce

Savor a beautifully seared, lean wild Atlantic salmon paired with tender steamed asparagus and a whisper of quinoa, finished with a tangy lemon Greek yogurt sauce. This dish offers a harmonious balance of clean, whole foods and anti-inflammatory ingredients that keep your protein intake high while delivering a satisfying, gourmet experience.

NUTRITION

352kcal
Protein
40.5g
Fat
16.3g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

155g Wild Atlantic Salmon Fillet

5 Asparagus Spears

1 tablespoon Cooked Quinoa

1/3 cup Nonfat Greek Yogurt with lemon zest

PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 3-4 minutes until crispy, then flip and cook for an additional 3 minutes or until just cooked through.

  • 3

    Meanwhile, steam the asparagus spears until tender, about 3-4 minutes.

  • 4

    Warm the cooked quinoa briefly if desired, then plate a small spoonful (about 1 tablespoon) alongside the asparagus.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with a little lemon zest to create a bright, tangy sauce.

  • 6

    Plate the seared salmon with the asparagus and quinoa, and drizzle the lemon yogurt sauce over the salmon or serve on the side for dipping.