YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Quinoa
Savor a beautifully seared salmon paired with tender steamed asparagus and a light serving of quinoa, all elevated by a creamy nonfat Greek yogurt sauce with a hint of lemon. This dish shines with its delicate balance of flavors and textures, making it a satisfying and nourishing dinner option.
INGREDIENTS
8 ounces Salmon Fillet
1/4 cup Cooked Quinoa
8 Asparagus Spears
1/3 cup Nonfat Greek Yogurt
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Begin by patting the salmon fillet dry and seasoning both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, lightly sear the salmon for about 3-4 minutes per side until a golden crust forms and the center reaches your desired doneness.
While the salmon cooks, bring a small pot of water to a boil. Add the asparagus spears and steam them for about 4-5 minutes until tender but still vibrant.
Warm the pre-cooked quinoa gently either in a microwave or on the stove. Fluff it with a fork.
In a small bowl, combine the nonfat Greek yogurt with lemon juice. Adjust seasoning with a pinch of salt and pepper to create a light, tangy sauce.
Plate the dish by placing the seared salmon atop a bed of quinoa, arranging the steamed asparagus on the side, and drizzling or serving with the yogurt lemon sauce.
Serve immediately and enjoy a balanced, nutrient-packed dinner.