Seared Salmon Fillet with Steamed Asparagus and Lemon-Dill Greek Yogurt Sauce

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

Seared Salmon Fillet with Steamed Asparagus and Lemon-Dill Greek Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon-Dill Greek Yogurt Sauce

Pan-seared salmon and steamed asparagus served with a velvety lemon-dill yogurt sauce.

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NUTRITION

540kcal
Protein
61.7g
Fat
22.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

150 grams Non-fat Greek Yogurt

150 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.

  • 6

    In a small bowl, whisk together the non-fat Greek yogurt, fresh dill, and lemon juice to create the sauce.

  • 7

    Plate the salmon alongside the steamed asparagus and drizzle generously with the lemon-dill yogurt sauce.

Seared Salmon Fillet with Steamed Asparagus and Lemon-Dill Greek Yogurt Sauce

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

Seared Salmon Fillet with Steamed Asparagus and Lemon-Dill Greek Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Lemon-Dill Greek Yogurt Sauce

Pan-seared salmon and steamed asparagus served with a velvety lemon-dill yogurt sauce.

NUTRITION

540kcal
Protein
61.7g
Fat
22.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

150 grams Non-fat Greek Yogurt

150 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.

  • 6

    In a small bowl, whisk together the non-fat Greek yogurt, fresh dill, and lemon juice to create the sauce.

  • 7

    Plate the salmon alongside the steamed asparagus and drizzle generously with the lemon-dill yogurt sauce.