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 Olive oil; 1 cup Asparagus; 0.25 cup Cooked quinoa; 1 tbsp Plain Greek yogurt; 1 tsp Fresh dill; 1 tsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 finished with a velvety lemon-dill sauce, served alongside tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

41.7g

Fat

28.8g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

1 cup Asparagus

0.25 cup Cooked quinoa

1 tbsp Plain Greek yogurt

1 tsp Fresh dill

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon skin-side up in the pan and sear for 4 minutes until a golden-brown crust forms.
4
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
5
While the salmon is searing, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and bright green.
6
In a small mixing bowl, whisk together the plain Greek yogurt, chopped fresh dill, and lemon juice until smooth.
7
Arrange the warm quinoa and steamed asparagus on a plate, top with the pan-seared salmon, and drizzle the lemon-dill sauce over the fish.