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 tbsp olive oil; 0.25 cup plain Greek yogurt; 1 tbsp fresh dill; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus; 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 fillets served with a zesty lemon-dill yogurt sauce alongside crisp asparagus and fluffy quinoa for a nutrient-dense meal.

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NUTRITION

Protein

47.2g

Fat

26.8g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

0.25 tbsp olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.25 cup cooked quinoa

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PREPARATION

1
Prepare the quinoa according to package instructions until fluffy and set aside.
2
Pat the salmon fillet dry with a paper towel and season both sides with half of the sea salt and black pepper.
3
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the salmon in the pan and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for another 3 minutes.
5
While the salmon cooks, steam the asparagus in a basket over boiling water for 3 to 4 minutes until tender-crisp.
6
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, minced garlic, and the remaining salt and pepper.
7
Plate the salmon over the quinoa with a side of asparagus and drizzle the creamy lemon-dill sauce over the fish.