Name: Grilled Salmon with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz salmon fillet; 0.33 cup dry quinoa; 0.66 cup water; 1 tbsp extra virgin olive oil; 0.25 cup greek yogurt; 1 tbsp lemon juice; 1 tbsp fresh dill; 1 clove garlic; 1 bunch asparagus; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Lemon-Dill Sauce

Grilled salmon fillets topped with a bright lemon-dill yogurt sauce, served alongside charred asparagus and fluffy quinoa for a smoky and refreshing finish.

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NUTRITION

Protein

63.2g

Fat

49.4g

Carbs

51.9g

SERVINGS

1 serving

INGREDIENTS

8 oz salmon fillet

0.33 cup dry quinoa

0.66 cup water

1 tbsp extra virgin olive oil

0.25 cup greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

1 clove garlic

1 bunch asparagus

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Combine dry quinoa and water in a small pot, bring to a boil, then simmer covered for 15 minutes until fluffy.
2
In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped fresh dill until smooth.
3
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, sea salt, and black pepper.
4
Brush the salmon fillet with the remaining olive oil and season both sides with the remaining sea salt and black pepper.
5
Preheat the grill to medium-high heat and place the salmon and asparagus directly on the grates.
6
Grill the salmon for 4-5 minutes per side until it flakes easily and the asparagus is tender with charred marks.
7
Plate the salmon over a bed of quinoa, arrange the asparagus on the side, and finish with a generous dollop of the lemon-dill sauce.