Name: Pan-Seared Steelhead with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Steelhead trout fillet; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1.5 cup Asparagus spears; 0.5 cup Quinoa; 2 tbsp Greek yogurt; 1 tsp Lemon juice; 1 tsp Fresh dill; 0.25 tsp Garlic powder

Pan-Seared Steelhead with Lemon-Dill Sauce

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steelhead with Lemon-Dill Sauce

Pan-seared steelhead trout fillets are served with a creamy lemon-dill sauce over a bed of fluffy quinoa and crisp, vibrant asparagus.

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NUTRITION

Protein

41.6g

Fat

21.7g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Steelhead trout fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Asparagus spears

0.5 cup Quinoa

2 tbsp Greek yogurt

1 tsp Lemon juice

1 tsp Fresh dill

0.25 tsp Garlic powder

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PREPARATION

1
Pat the steelhead trout fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat avocado oil in a medium skillet over medium-high heat until shimmering.
3
Place the trout skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.
4
While the fish cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.
5
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and garlic powder to create the sauce.
6
Fluff the pre-cooked quinoa and place it on a plate alongside the steamed asparagus.
7
Top the quinoa with the pan-seared steelhead and drizzle the creamy lemon-dill sauce over the fish before serving.