Name: Baked Salmon with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz wild sockeye salmon fillet; 1 bunch asparagus; 0.25 cup non-fat Greek yogurt; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.5 tsp lemon zest; 1 clove garlic; 0.5 cup cooked quinoa; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil

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-baked wild salmon fillet topped with a zesty, creamy yogurt sauce and served alongside crisp roasted asparagus for a refreshing and light meal.

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NUTRITION

Protein

55.7g

Fat

24.7g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz wild sockeye salmon fillet

1 bunch asparagus

0.25 cup non-fat Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.5 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with the olive oil and a pinch of the sea salt and black pepper.
3
Place the salmon fillet and asparagus onto the prepared baking sheet.
4
Season the salmon with the remaining sea salt and black pepper.
5
Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender.
6
In a small bowl, whisk together the non-fat Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and minced garlic.
7
Serve the baked salmon over the warm cooked quinoa, drizzled with the lemon-dill sauce, with the roasted asparagus on the side.