Name: Smoked Haddock with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Smoked haddock fillets; 10 unit Asparagus; 1 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Plain Greek yogurt; 1 tsp Dijon mustard; 1 tbsp Fresh dill; 0.5 whole Lemon; 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

Smoked Haddock with Roasted Asparagus

Flaky smoked haddock fillets oven-baked until tender, paired with crisp-tender roasted asparagus and a bright, creamy lemon-dill sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.0g

Fat

20.8g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Smoked haddock fillets

10 unit Asparagus

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

1 tbsp Fresh dill

0.5 whole Lemon

0.25 cup Cooked quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Trim the tough, woody ends off the asparagus and arrange the spears in a single layer on one side of the prepared baking sheet.
3
Drizzle the asparagus with half of the olive oil and season with a portion of the sea salt and black pepper.
4
Place the smoked haddock fillets on the other side of the tray, drizzling with the remaining oil and a small squeeze of lemon juice.
5
Roast in the oven for 12 to 15 minutes until the fish is opaque and flakes easily with a fork while the asparagus is tender.
6
In a small bowl, whisk together the Greek yogurt, Dijon mustard, finely chopped fresh dill, and the remaining lemon juice until smooth.
7
Portion the warm cooked quinoa onto a plate, top with the roasted haddock and asparagus, and finish with a dollop of the creamy dill sauce.