Pan-Seared Salmon with Creamy Dill Sauce and Roasted Root Vegetables

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

Pan-Seared Salmon with Creamy Dill Sauce and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Creamy Dill Sauce and Roasted Root Vegetables

Savor the delicate flavor of a perfectly pan-seared salmon fillet complemented by a tangy, creamy dill sauce and a medley of roasted carrots and parsnips. This elegant dish strikes a harmonious balance between rich, buttery fish and the earthy sweetness of roasted root vegetables, all elevated by a fresh burst of lemon and dill.

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NUTRITION

531kcal
Protein
42.3g
Fat
27g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

75g Carrots

75g Parsnips

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the carrots and parsnips into uniform pieces. Toss them in olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the salmon dry. Season with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes per side or until cooked to your desired doneness.

  • 6

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

  • 7

    Plate the seared salmon alongside the roasted root vegetables and drizzle the creamy dill sauce on top of the salmon.

  • 8

    Serve immediately and enjoy the balanced flavors and textures of this nutritious dish.

Pan-Seared Salmon with Creamy Dill Sauce and Roasted Root Vegetables

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

Pan-Seared Salmon with Creamy Dill Sauce and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Creamy Dill Sauce and Roasted Root Vegetables

Savor the delicate flavor of a perfectly pan-seared salmon fillet complemented by a tangy, creamy dill sauce and a medley of roasted carrots and parsnips. This elegant dish strikes a harmonious balance between rich, buttery fish and the earthy sweetness of roasted root vegetables, all elevated by a fresh burst of lemon and dill.

NUTRITION

531kcal
Protein
42.3g
Fat
27g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

75g Carrots

75g Parsnips

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the carrots and parsnips into uniform pieces. Toss them in olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the salmon dry. Season with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes per side or until cooked to your desired doneness.

  • 6

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

  • 7

    Plate the seared salmon alongside the roasted root vegetables and drizzle the creamy dill sauce on top of the salmon.

  • 8

    Serve immediately and enjoy the balanced flavors and textures of this nutritious dish.