Name: Baked 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 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tsp Extra virgin olive oil; 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

Baked Salmon with Lemon-Dill Sauce

Oven-roasted salmon fillet topped with a creamy, zesty lemon-dill sauce and served with crisp-tender asparagus and fluffy quinoa.

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NUTRITION

Protein

47g

Fat

32.6g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.25 cup Cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the salmon fillet dry with a paper towel and place it on one side of the baking sheet.
3
Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet.
4
Drizzle the olive oil over both the salmon and the asparagus, then sprinkle evenly with sea salt and black pepper.
5
Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender.
6
While the salmon cooks, finely mince the garlic and chop the fresh dill.
7
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and chopped dill until smooth.
8
Remove the tray from the oven and serve the roasted salmon and asparagus over a bed of warm quinoa.
9
Spoon the chilled lemon-dill sauce generously over the salmon before serving.