Baked Salmon with Lemon-Dill Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Salmon with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Lemon-Dill Sauce

Oven-roasted salmon fillet topped with a creamy, zesty lemon-dill yogurt sauce and served alongside crisp-tender asparagus for a refreshing and vibrant meal.

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NUTRITION

566kcal
Protein
55.2g
Fat
24.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

0.5 cup Cooked Quinoa

0.25 cup Plain Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

0 tsp Olive Oil

1 clove Garlic

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the salmon fillet and the trimmed asparagus spears on the prepared baking sheet.

  • 3

    Drizzle the olive oil over the salmon and asparagus, then season both with half of the sea salt and black pepper.

  • 4

    Bake in the center of the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is crisp-tender.

  • 5

    While the salmon roasts, prepare the sauce by whisking together the Greek yogurt, finely chopped fresh dill, lemon juice, minced garlic, and the remaining salt and pepper in a small bowl.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 7

    To serve, place the salmon over a bed of quinoa, arrange the roasted asparagus on the side, and generously dollop the lemon-dill sauce over the fish.

Baked Salmon with Lemon-Dill Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Salmon with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Lemon-Dill Sauce

Oven-roasted salmon fillet topped with a creamy, zesty lemon-dill yogurt sauce and served alongside crisp-tender asparagus for a refreshing and vibrant meal.

NUTRITION

566kcal
Protein
55.2g
Fat
24.9g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

0.5 cup Cooked Quinoa

0.25 cup Plain Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

0 tsp Olive Oil

1 clove Garlic

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the salmon fillet and the trimmed asparagus spears on the prepared baking sheet.

  • 3

    Drizzle the olive oil over the salmon and asparagus, then season both with half of the sea salt and black pepper.

  • 4

    Bake in the center of the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is crisp-tender.

  • 5

    While the salmon roasts, prepare the sauce by whisking together the Greek yogurt, finely chopped fresh dill, lemon juice, minced garlic, and the remaining salt and pepper in a small bowl.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

  • 7

    To serve, place the salmon over a bed of quinoa, arrange the roasted asparagus on the side, and generously dollop the lemon-dill sauce over the fish.