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; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp 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 topped with a creamy, zesty lemon-dill sauce and served with crisp asparagus and fluffy quinoa.

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NUTRITION

Protein

45.8g

Fat

28.5g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the salmon fillet evenly with half of the sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a medium stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden-brown crust forms.
4
Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
5
While the salmon cooks, steam the asparagus spears in a small amount of water for 3-4 minutes until they are tender-crisp and bright green.
6
In a small mixing bowl, whisk together the Greek yogurt, finely chopped fresh dill, lemon juice, and the remaining seasonings to create the sauce.
7
Plate the warm quinoa and steamed asparagus, top with the seared salmon, and drizzle the lemon-dill sauce over the fish before serving.