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 tsp Avocado oil; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 2 tbsp Plain 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

Pan-Seared Salmon with Lemon-Dill Sauce

Pan-seared salmon fillet finished with a bright, creamy lemon-dill sauce and served alongside crisp roasted asparagus and fluffy quinoa for a refreshing, nutrient-dense meal.

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NUTRITION

Protein

46.0g

Fat

31.5g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 tsp Avocado oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

2 tbsp Plain 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
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering and hot.
3
Place the salmon skin-side up in the pan and sear for 4-5 minutes without moving it to develop a golden-brown crust.
4
Flip the salmon carefully and add the asparagus spears to the empty spaces in the pan, sautéing them for 3-4 minutes until tender-crisp.
5
While the salmon finishes cooking, whisk together the Greek yogurt, finely chopped fresh dill, and lemon juice in a small bowl to create the sauce.
6
Remove the salmon and asparagus from the pan and serve immediately over the bed of warm cooked quinoa, drizzling the creamy lemon-dill sauce over the fish.