YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Zucchini and Lemon Herb Yogurt Sauce
Pan-seared salmon and roasted zucchini rounds drizzled with a zesty lemon-dill yogurt sauce, finished with a sprinkle of toasted pine nuts.
INGREDIENTS
6 ounces Salmon Fillet
1.5 medium Zucchini, sliced
1/3 cup Non-fat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill, chopped
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the zucchini rounds with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the zucchini for 15-20 minutes until tender and slightly golden around the edges.
While the zucchini roasts, prepare the sauce by whisking together the Greek yogurt, lemon juice, minced garlic, and fresh dill in a small bowl.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the seared salmon alongside the roasted zucchini and top with a generous dollop of the lemon herb yogurt sauce.