Seared Salmon with Roasted Vegetables and Lemon Yogurt Sauce

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

Seared Salmon with Roasted Vegetables and Lemon Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Lemon Yogurt Sauce

Enjoy a refined dinner featuring a perfectly seared salmon fillet paired with vibrant roasted vegetables, all complemented by a tangy, creamy lemon yogurt sauce. A delicate half-slice of toasted sourdough and a soft-boiled egg round out this plate, while a bright squeeze of lemon ties the flavors together for a well-balanced, satisfying meal.

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NUTRITION

449kcal
Protein
41.4g
Fat
22g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 salmon fillet (3.5 oz/100g)

1 cup mixed roasted vegetables (zucchini and red bell pepper)

1/4 cup nonfat Greek yogurt

1 tablespoon lemon juice

1 clove garlic

1 tablespoon fresh dill

1 teaspoon extra virgin olive oil

1/2 slice sourdough bread

1 large egg

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the chopped zucchini and red bell pepper with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper. Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for an additional 2-3 minutes until the flesh is just opaque and flakes easily.

  • 3

    Simultaneously, boil the egg in a small saucepan for about 7 minutes for a slightly soft center or adjust to your preference. Once done, peel and set aside.

  • 4

    In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped fresh dill to create the lemon yogurt sauce.

  • 5

    Plate the seared salmon with a generous serving of the roasted vegetables. Place the half-slice of toasted sourdough on the side and arrange the boiled egg either halved or whole as a decorative protein accent.

  • 6

    Drizzle the lemon yogurt sauce over the salmon or serve it on the side for dipping. Finish with an extra squeeze of lemon if desired and enjoy your balanced, flavorful dinner.

Seared Salmon with Roasted Vegetables and Lemon Yogurt Sauce

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

Seared Salmon with Roasted Vegetables and Lemon Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Vegetables and Lemon Yogurt Sauce

Enjoy a refined dinner featuring a perfectly seared salmon fillet paired with vibrant roasted vegetables, all complemented by a tangy, creamy lemon yogurt sauce. A delicate half-slice of toasted sourdough and a soft-boiled egg round out this plate, while a bright squeeze of lemon ties the flavors together for a well-balanced, satisfying meal.

NUTRITION

449kcal
Protein
41.4g
Fat
22g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

1 salmon fillet (3.5 oz/100g)

1 cup mixed roasted vegetables (zucchini and red bell pepper)

1/4 cup nonfat Greek yogurt

1 tablespoon lemon juice

1 clove garlic

1 tablespoon fresh dill

1 teaspoon extra virgin olive oil

1/2 slice sourdough bread

1 large egg

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the chopped zucchini and red bell pepper with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper. Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for an additional 2-3 minutes until the flesh is just opaque and flakes easily.

  • 3

    Simultaneously, boil the egg in a small saucepan for about 7 minutes for a slightly soft center or adjust to your preference. Once done, peel and set aside.

  • 4

    In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped fresh dill to create the lemon yogurt sauce.

  • 5

    Plate the seared salmon with a generous serving of the roasted vegetables. Place the half-slice of toasted sourdough on the side and arrange the boiled egg either halved or whole as a decorative protein accent.

  • 6

    Drizzle the lemon yogurt sauce over the salmon or serve it on the side for dipping. Finish with an extra squeeze of lemon if desired and enjoy your balanced, flavorful dinner.