Name: Seared Salmon with Creamy Herb Yogurt Sauce and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Salmon Fillet; 0.5 cup cooked Quinoa; 150 grams Asparagus; 1.5 tablespoons Avocado Oil; 2 tablespoons Greek Yogurt; 1 teaspoon Lemon Juice; 1 tablespoon fresh Dill; 0.25 teaspoon Garlic Powder

Seared Salmon with Creamy Herb Yogurt Sauce and Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Herb Yogurt Sauce and Roasted Asparagus

Pan-seared salmon fillet topped with a zesty dill yogurt sauce, served with roasted asparagus and fluffy quinoa for a meal that finishes with a bright, citrusy zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.4g

Fat

39.3g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

0.5 cup cooked Quinoa

150 grams Asparagus

1.5 tablespoons Avocado Oil

2 tablespoons Greek Yogurt

1 teaspoon Lemon Juice

1 tablespoon fresh Dill

0.25 teaspoon Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with half of the avocado oil and a pinch of salt, then roast for 12 to 15 minutes until tender.
3
Prepare the quinoa according to package instructions until fluffy and set aside.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, and garlic powder to create the sauce.
5
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
6
Season the salmon with salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and the center is opaque.
7
Plate the salmon over the quinoa alongside the roasted asparagus and finish with a generous drizzle of the herb yogurt sauce.