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 cup Asparagus; 0.25 cup Cooked quinoa; 2 tbsp Plain Greek yogurt; 1 tbsp Lemon juice; 1 tbsp Fresh dill; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 bright, velvety lemon-dill yogurt sauce and served alongside crisp roasted asparagus and fluffy quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

45.9g

Fat

28.8g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

0.25 cup Cooked quinoa

2 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the salmon dry and season both sides with sea salt, black pepper, and garlic powder.
2
In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the sauce.
3
Heat olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
5
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
6
While the salmon cooks, steam or lightly sauté the asparagus until tender-crisp.
7
Serve the salmon over the warm quinoa with the asparagus on the side, drizzling the lemon-dill sauce over the fish.