Seared Salmon with Herb-Roasted Vegetables and Lemon Yogurt Sauce

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

Seared Salmon with Herb-Roasted Vegetables and Lemon Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Vegetables and Lemon Yogurt Sauce

Pan-seared salmon fillet served alongside herb-roasted asparagus and zucchini, finished with a zesty lemon-dill yogurt sauce for a bright, creamy touch.

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NUTRITION

500kcal
Protein
41.7g
Fat
31.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

3/4 cup Asparagus spears

3/4 cup sliced Zucchini

1/3 cup Cherry Tomatoes

1/4 cup Nonfat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Dill, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a large baking sheet, toss the asparagus, sliced zucchini, and cherry tomatoes with one teaspoon of olive oil, minced garlic, salt, and pepper.

  • 3

    Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the salmon fillet with a pinch of salt and pepper.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down (if applicable) and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

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

  • 8

    Plate the seared salmon alongside the roasted vegetables and top with a generous dollop of the lemon yogurt sauce.

Seared Salmon with Herb-Roasted Vegetables and Lemon Yogurt Sauce

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

Seared Salmon with Herb-Roasted Vegetables and Lemon Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Vegetables and Lemon Yogurt Sauce

Pan-seared salmon fillet served alongside herb-roasted asparagus and zucchini, finished with a zesty lemon-dill yogurt sauce for a bright, creamy touch.

NUTRITION

500kcal
Protein
41.7g
Fat
31.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

3/4 cup Asparagus spears

3/4 cup sliced Zucchini

1/3 cup Cherry Tomatoes

1/4 cup Nonfat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Dill, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a large baking sheet, toss the asparagus, sliced zucchini, and cherry tomatoes with one teaspoon of olive oil, minced garlic, salt, and pepper.

  • 3

    Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the salmon fillet with a pinch of salt and pepper.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down (if applicable) and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

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

  • 8

    Plate the seared salmon alongside the roasted vegetables and top with a generous dollop of the lemon yogurt sauce.