Seared Salmon with Roasted Asparagus and Cucumber Yogurt Sauce

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

Seared Salmon with Roasted Asparagus and Cucumber Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cucumber Yogurt Sauce

Enjoy a beautifully plated dish featuring a perfectly seared salmon fillet paired with tender roasted asparagus, all topped with a refreshing cucumber yogurt sauce that brings a cool, crisp dimension to this savory meal. The light tang of lemon and hints of garlic elevate the flavors while keeping the dish balanced and delicious.

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NUTRITION

456kcal
Protein
41.6g
Fat
26.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

5 Asparagus Spears (100g)

0.5 cup diced Cucumber (52g)

0.25 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the asparagus and toss with a tiny drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    Meanwhile, pat the salmon dry, season with salt and pepper. Heat a non-stick skillet over medium-high heat and add a small amount of olive oil.

  • 4

    Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until golden, then flip and cook for another 3-4 minutes until the salmon is just opaque in the center.

  • 5

    For the cucumber yogurt sauce, combine the diced cucumber, nonfat Greek yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Mix well.

  • 6

    Plate the seared salmon with a portion of roasted asparagus on the side, and drizzle or dollop the refreshing cucumber yogurt sauce on top or alongside the salmon.

  • 7

    Serve immediately and enjoy your balanced, delicious dinner.

Seared Salmon with Roasted Asparagus and Cucumber Yogurt Sauce

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

Seared Salmon with Roasted Asparagus and Cucumber Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cucumber Yogurt Sauce

Enjoy a beautifully plated dish featuring a perfectly seared salmon fillet paired with tender roasted asparagus, all topped with a refreshing cucumber yogurt sauce that brings a cool, crisp dimension to this savory meal. The light tang of lemon and hints of garlic elevate the flavors while keeping the dish balanced and delicious.

NUTRITION

456kcal
Protein
41.6g
Fat
26.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

5 Asparagus Spears (100g)

0.5 cup diced Cucumber (52g)

0.25 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the asparagus and toss with a tiny drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    Meanwhile, pat the salmon dry, season with salt and pepper. Heat a non-stick skillet over medium-high heat and add a small amount of olive oil.

  • 4

    Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until golden, then flip and cook for another 3-4 minutes until the salmon is just opaque in the center.

  • 5

    For the cucumber yogurt sauce, combine the diced cucumber, nonfat Greek yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Mix well.

  • 6

    Plate the seared salmon with a portion of roasted asparagus on the side, and drizzle or dollop the refreshing cucumber yogurt sauce on top or alongside the salmon.

  • 7

    Serve immediately and enjoy your balanced, delicious dinner.