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; 2 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; 1 cup Asparagus spears; 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

Pan-Seared Salmon with Lemon-Dill Sauce

Pan-seared salmon fillet finished with a bright and creamy lemon-dill sauce, served alongside crisp roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

45.5g

Fat

30.5g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

2 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

1 cup Asparagus spears

0.25 cup Cooked quinoa

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with half of the sea salt and black pepper.
2
In a small mixing bowl, whisk together the plain Greek yogurt, chopped fresh dill, lemon juice, and garlic powder until smooth.
3
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden-brown crust forms.
5
Flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
6
While the salmon cooks, steam the asparagus spears for 3 to 5 minutes until they are tender-crisp and vibrant green.
7
Serve the salmon immediately over the warm cooked quinoa, topped with the lemon-dill sauce and accompanied by the steamed asparagus.