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 Extra virgin olive oil; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1.5 cup Asparagus spears; 0.25 cup Cooked quinoa

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 topped with a creamy, zesty lemon-dill sauce and served with tender asparagus for a bright and refreshing finish.

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NUTRITION

Protein

45.3g

Fat

29.9g

Carbs

22.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Asparagus spears

0.25 cup Cooked quinoa

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
3
Carefully place the salmon in the skillet and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.
4
Flip the fillet and cook for an additional 3 to 4 minutes until the salmon is opaque and flakes easily with a fork.
5
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
6
In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest until the sauce is creamy and well combined.
7
Arrange the cooked quinoa and steamed asparagus on a plate, top with the seared salmon, and drizzle the lemon-dill sauce over the fish before serving.