Name: Pan-Seared Barramundi with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Barramundi fillet; 0.5 tbsp Olive oil; 2 tbsp Dry quinoa; 1 cup Asparagus spears; 1 tbsp Plain Greek yogurt; 1 tbsp Lemon juice; 1 tsp Fresh dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

Pan-Seared Barramundi 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 Barramundi with Lemon-Dill Sauce

Golden barramundi fillets pan-seared until crisp, served over fluffy quinoa and tender asparagus with a bright, velvety lemon-dill sauce.

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NUTRITION

Protein

51.1g

Fat

17.2g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Barramundi fillet

0.5 tbsp Olive oil

2 tbsp Dry quinoa

1 cup Asparagus spears

1 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Rinse the quinoa thoroughly and place in a small pot with 0.25 cup water; bring to a boil, then cover and simmer for 15 minutes.
2
Pat the barramundi fillets dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
4
Place the fish in the pan and sear for 4 minutes until the skin is golden and crispy, then flip and cook for another 3 minutes.
5
While the fish cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
6
In a small bowl, whisk together the Greek yogurt, lemon juice, and finely chopped fresh dill to create the sauce.
7
Fluff the quinoa with a fork and plate it alongside the asparagus, topping with the seared barramundi and a drizzle of sauce.