Seared Salmon with Garlic Herb Pasta and Steamed Broccoli

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

Seared Salmon with Garlic Herb Pasta and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Herb Pasta and Steamed Broccoli

Enjoy a beautifully balanced dinner featuring a perfectly seared wild salmon fillet paired with al dente whole wheat pasta smothered in a light garlic herb yogurt sauce, complemented by tender steamed broccoli. The dish offers vibrant flavors and delightful textures, ensuring a satisfying and nutritious meal.

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NUTRITION

611kcal
Protein
60.3g
Fat
23.1g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet

1/2 cup Whole Wheat Pasta (cooked)

1 cup Steamed Broccoli

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt (for garlic herb sauce)

1 tbsp Grated Parmesan Cheese

1 clove Fresh Garlic

2 tbsp Fresh Herbs (parsley and basil)

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium-high heat and add the olive oil.

  • 2

    Season the wild salmon fillet with salt and pepper. Once the oil is shimmering, sear the salmon skin-side down (if applicable) for about 4-5 minutes until crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 3

    While the salmon is searing, bring water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 4

    Steam the broccoli until tender, about 5-6 minutes.

  • 5

    For the garlic herb sauce, finely mince the garlic and chop the fresh herbs. In a small bowl, combine the nonfat Greek yogurt, garlic, herbs, and a pinch of salt and pepper.

  • 6

    Toss the cooked pasta with a bit of the garlic herb sauce to lightly coat.

  • 7

    Plate the pasta and steamed broccoli, then top with the seared salmon fillet. Drizzle any remaining sauce over the salmon and garnish with grated Parmesan cheese.

  • 8

    Serve immediately and enjoy your nutritious, flavor-packed dinner.

Seared Salmon with Garlic Herb Pasta and Steamed Broccoli

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

Seared Salmon with Garlic Herb Pasta and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Herb Pasta and Steamed Broccoli

Enjoy a beautifully balanced dinner featuring a perfectly seared wild salmon fillet paired with al dente whole wheat pasta smothered in a light garlic herb yogurt sauce, complemented by tender steamed broccoli. The dish offers vibrant flavors and delightful textures, ensuring a satisfying and nutritious meal.

NUTRITION

611kcal
Protein
60.3g
Fat
23.1g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet

1/2 cup Whole Wheat Pasta (cooked)

1 cup Steamed Broccoli

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt (for garlic herb sauce)

1 tbsp Grated Parmesan Cheese

1 clove Fresh Garlic

2 tbsp Fresh Herbs (parsley and basil)

PREPARATION

  • 1

    Preheat a nonstick skillet over medium-high heat and add the olive oil.

  • 2

    Season the wild salmon fillet with salt and pepper. Once the oil is shimmering, sear the salmon skin-side down (if applicable) for about 4-5 minutes until crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 3

    While the salmon is searing, bring water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.

  • 4

    Steam the broccoli until tender, about 5-6 minutes.

  • 5

    For the garlic herb sauce, finely mince the garlic and chop the fresh herbs. In a small bowl, combine the nonfat Greek yogurt, garlic, herbs, and a pinch of salt and pepper.

  • 6

    Toss the cooked pasta with a bit of the garlic herb sauce to lightly coat.

  • 7

    Plate the pasta and steamed broccoli, then top with the seared salmon fillet. Drizzle any remaining sauce over the salmon and garnish with grated Parmesan cheese.

  • 8

    Serve immediately and enjoy your nutritious, flavor-packed dinner.