Name: Baked Salmon with Lemon-Dill Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Salmon fillet; 1 medium Zucchini; 0 cup Cottage cheese; 1 tsp Olive oil; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 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

Baked Salmon with Lemon-Dill Zucchini

Salmon fillet oven-roasted until flaky and paired with tender sautéed zucchini ribbons and a dollop of creamy, herb-infused cottage cheese.

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NUTRITION

Protein

28.3g

Fat

19.6g

Carbs

9.0g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon fillet

1 medium Zucchini

0 cup Cottage cheese

1 tsp Olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Season the salmon fillet evenly with half of the sea salt, black pepper, and garlic powder.
3
Place the salmon on the baking sheet and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork.
4
While the salmon cooks, use a vegetable peeler to shave the zucchini into long, thin ribbons.
5
Heat the olive oil in a non-stick skillet over medium heat and sauté the zucchini ribbons for 3 minutes until just tender.
6
In a small mixing bowl, combine the cottage cheese, freshly chopped dill, and lemon juice until well incorporated.
7
Arrange the zucchini ribbons on a plate, place the baked salmon on top, and finish with a generous dollop of the lemon-dill cottage cheese.