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 spears; 0.25 cup Cooked quinoa; 1 tsp Extra virgin olive oil; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh 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

Pan-seared salmon fillet finished with a bright and creamy lemon-dill sauce, served alongside crisp asparagus and fluffy quinoa.

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NUTRITION

Protein

46.0g

Fat

29.0g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh 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
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and a pinch of salt to create the sauce.
2
Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.
5
Remove the salmon and add the asparagus to the same pan, sautéing for 3-5 minutes until tender-crisp.
6
Serve the salmon topped with the lemon-dill sauce alongside the sautéed asparagus and warm quinoa.