Name: Seared Salmon with Roasted Asparagus and Lemon Caper Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Wild Atlantic Salmon Fillet; 1 cup Asparagus; 2 tablespoons Nonfat Greek Yogurt; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Capers

Seared Salmon with Roasted Asparagus and Lemon Caper Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon Caper Yogurt Sauce

Pan-seared salmon and roasted asparagus served with a dollop of bright, tangy lemon caper yogurt sauce.

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NUTRITION

Protein

45.8g

Fat

17.9g

Carbs

7.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

1 cup Asparagus

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Capers

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PREPARATION

1
Preheat your oven to 400°F
2
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on a rimmed baking sheet
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred
4
Pat the salmon dry and season both sides with salt and pepper
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat
6
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy
7
Flip the salmon and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork
8
In a small bowl, whisk together the Greek yogurt, lemon juice, and capers to create the sauce
9
Plate the salmon alongside the roasted asparagus and finish with a dollop of the tangy yogurt sauce