Name: Pan-Seared Salmon Dill Yogurt Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet; 0.5 cup cooked jasmine rice; 0.25 cup cannellini beans; 0.25 cup non-fat plain Greek yogurt; 0.5 cup cucumber; 1 tbsp fresh dill; 1 tsp lemon juice; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon Dill Yogurt Rice Bowl

Pan-seared salmon served over a bed of fluffy rice and white beans, finished with a cooling cucumber dill yogurt sauce.

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NUTRITION

Protein

42.5g

Fat

22.8g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

0.5 cup cooked jasmine rice

0.25 cup cannellini beans

0.25 cup non-fat plain Greek yogurt

0.5 cup cucumber

1 tbsp fresh dill

1 tsp lemon juice

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and sear for 4 minutes, then flip and cook for another 3 minutes until the exterior is golden and crisp.
4
In a small bowl, whisk together the Greek yogurt, diced cucumber, chopped fresh dill, and lemon juice to create a cooling sauce.
5
In a serving bowl, combine the cooked jasmine rice and cannellini beans, warming them slightly to ensure a tender texture.
6
Place the seared salmon atop the rice and beans, then finish with a generous dollop of the cucumber dill yogurt sauce.