Name: Pan-Seared Salmon with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild-caught salmon fillet; 0.5 tbsp Avocado oil; 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; 1 cup Asparagus spears; 0.5 tsp Lemon zest

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

Wild-caught salmon pan-seared until the skin is perfectly crispy, served with a bright lemon-dill yogurt sauce and snap-tender roasted asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.2g

Fat

21g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

0.5 tbsp Avocado oil

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

1 cup Asparagus spears

0.5 tsp Lemon zest

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest to create the creamy sauce.
3
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
4
Place the salmon skin-side down in the pan and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.
5
Carefully flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.
6
While the salmon cooks, steam or lightly sauté the asparagus spears until they are bright green and tender-crisp.
7
Plate the salmon alongside the asparagus and drizzle the lemon-dill sauce over the top before serving.