Name: Seared Salmon with Creamy Lemon Zucchini Pasta and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Wild Sockeye Salmon; 1 oz Whole Wheat Spaghetti; 1 medium Zucchini; 10 spears Asparagus; 3 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice

Seared Salmon with Creamy Lemon Zucchini Pasta and Steamed Asparagus

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Lemon Zucchini Pasta and Steamed Asparagus

Pan-seared wild salmon over whole wheat and zucchini noodles tossed in a light lemon-garlic cream, finished with a bright, zesty lemon peel.

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NUTRITION

Protein

45.7g

Fat

13.5g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Sockeye Salmon

1 oz Whole Wheat Spaghetti

1 medium Zucchini

10 spears Asparagus

3 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Bring a small pot of water to a boil and cook the whole wheat pasta according to package directions.
2
Use a spiralizer or vegetable peeler to create long noodles from the zucchini.
3
Steam the asparagus spears until they are tender-crisp and bright green.
4
Season the salmon fillet with salt and pepper, then sear in a pan with olive oil over medium-high heat for 4-5 minutes per side.
5
In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and a splash of pasta water to create a creamy sauce.
6
Toss the cooked pasta and raw zucchini noodles with the creamy lemon sauce until well-coated.
7
Plate the creamy noodles and asparagus, then top with the seared salmon and a sprinkle of fresh lemon zest.