Creamy Lemon-Dill Salmon with Roasted Asparagus and Quinoa

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

Creamy Lemon-Dill Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Dill Salmon with Roasted Asparagus and Quinoa

Enjoy a refreshing and satisfying dish featuring a tender, creamy salmon fillet accented with zesty lemon and fresh dill, paired with perfectly roasted asparagus and fluffy quinoa. This balanced meal delivers a burst of bright flavors combined with a nutritious profile that supports your fitness and health goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
35.4g
Fat
16.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

2 tbsp Non-Fat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1 Garlic clove

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Place the asparagus on the tray, drizzle lightly with a small amount of olive oil (optional, if desired for roasting extra flavor) and season with salt and pepper. Roast in the oven for about 10-12 minutes until tender.

  • 3

    While asparagus roasts, prepare the salmon. Pat dry the 4 oz salmon fillet and season both sides with salt, pepper, and a minced garlic clove.

  • 4

    Heat a nonstick skillet over medium-high heat. Sear the salmon for about 3-4 minutes per side until lightly browned and just cooked through.

  • 5

    In a small bowl, mix together the Greek yogurt, lemon juice, and chopped fresh dill to create the creamy sauce.

  • 6

    To assemble, place the cooked quinoa on a plate, top with the seared salmon, and arrange the roasted asparagus on the side. Drizzle the creamy lemon-dill sauce over the salmon.

  • 7

    Serve immediately and enjoy a nutritious, flavor-packed meal.

Creamy Lemon-Dill Salmon with Roasted Asparagus and Quinoa

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

Creamy Lemon-Dill Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Dill Salmon with Roasted Asparagus and Quinoa

Enjoy a refreshing and satisfying dish featuring a tender, creamy salmon fillet accented with zesty lemon and fresh dill, paired with perfectly roasted asparagus and fluffy quinoa. This balanced meal delivers a burst of bright flavors combined with a nutritious profile that supports your fitness and health goals.

NUTRITION

397kcal
Protein
35.4g
Fat
16.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

2 tbsp Non-Fat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill

1 Garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Place the asparagus on the tray, drizzle lightly with a small amount of olive oil (optional, if desired for roasting extra flavor) and season with salt and pepper. Roast in the oven for about 10-12 minutes until tender.

  • 3

    While asparagus roasts, prepare the salmon. Pat dry the 4 oz salmon fillet and season both sides with salt, pepper, and a minced garlic clove.

  • 4

    Heat a nonstick skillet over medium-high heat. Sear the salmon for about 3-4 minutes per side until lightly browned and just cooked through.

  • 5

    In a small bowl, mix together the Greek yogurt, lemon juice, and chopped fresh dill to create the creamy sauce.

  • 6

    To assemble, place the cooked quinoa on a plate, top with the seared salmon, and arrange the roasted asparagus on the side. Drizzle the creamy lemon-dill sauce over the salmon.

  • 7

    Serve immediately and enjoy a nutritious, flavor-packed meal.