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; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.5 tbsp Avocado oil; 0.25 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 served with a zesty lemon-dill yogurt sauce over fluffy quinoa and crisp-tender asparagus.

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NUTRITION

Protein

46.1g

Fat

34.5g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.5 tbsp Avocado oil

0.25 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat avocado oil in a medium stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press lightly for 10 seconds; sear for 4-5 minutes until the skin is golden and crispy.
4
Carefully flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 130°F.
5
While the salmon rests, sauté the asparagus spears and minced garlic in the same pan for 3-4 minutes until tender.
6
In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, and lemon zest until smooth.
7
Plate the cooked quinoa, top with the asparagus and salmon, and drizzle the creamy lemon-dill sauce over the top.