Name: Baked Salmon with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tsp Olive oil; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.25 tsp Garlic powder; 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

Baked Salmon with Lemon-Dill Sauce

Flaky salmon fillet oven-baked to perfection and served with a zesty, creamy lemon-dill sauce alongside crisp roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

46.2g

Fat

26.8g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Place the salmon fillet and asparagus spears on the prepared baking sheet, drizzling both with olive oil.
3
Season the salmon and asparagus evenly with sea salt, black pepper, and garlic powder.
4
Bake in the center of the oven for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork.
5
While the salmon bakes, whisk together the Greek yogurt, lemon juice, and fresh dill in a small bowl to create the sauce.
6
Serve the warm salmon and roasted asparagus over a bed of fluffy quinoa, finishing with a generous dollop of the creamy dill sauce.