Name: Pan-Seared Salmon with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 1 cup asparagus; 0.25 cup cooked quinoa; 1 tsp olive oil; 2 tbsp Greek yogurt; 1 tbsp lemon juice; 1 tbsp fresh dill; 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 with Lemon-Dill Sauce

Crispy-skinned salmon fillets pan-seared to perfection and drizzled with a bright, velvety lemon-dill yogurt sauce alongside tender asparagus.

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NUTRITION

Protein

43.5g

Fat

30.7g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1 cup asparagus

0.25 cup cooked quinoa

1 tsp olive oil

2 tbsp Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

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 skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even contact.
4
Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes until desired doneness.
5
While the salmon cooks, steam the asparagus for 3-4 minutes until vibrant 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
Plate the cooked quinoa and steamed asparagus, top with the pan-seared salmon, and finish with a generous drizzle of the lemon-dill sauce.