Seared Salmon with Roasted Asparagus and Lemon Yogurt Sauce

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

Seared Salmon with Roasted Asparagus and Lemon Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon Yogurt Sauce

Pan-seared salmon served over tender roasted asparagus and drizzled with a bright lemon-dill yogurt sauce for a refreshing, creamy finish.

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NUTRITION

446kcal
Protein
42.4g
Fat
27.3g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1.5 cups Asparagus spears

1/3 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    While the asparagus roasts, whisk together the Greek yogurt, lemon juice, chopped dill, and a pinch of salt in a small bowl to create the sauce.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side up.

  • 7

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the inside is cooked to your preferred doneness.

  • 8

    Plate the roasted asparagus, top with the seared salmon, and finish with a generous dollop of the lemon yogurt sauce.

Seared Salmon with Roasted Asparagus and Lemon Yogurt Sauce

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

Seared Salmon with Roasted Asparagus and Lemon Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Lemon Yogurt Sauce

Pan-seared salmon served over tender roasted asparagus and drizzled with a bright lemon-dill yogurt sauce for a refreshing, creamy finish.

NUTRITION

446kcal
Protein
42.4g
Fat
27.3g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1.5 cups Asparagus spears

1/3 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    While the asparagus roasts, whisk together the Greek yogurt, lemon juice, chopped dill, and a pinch of salt in a small bowl to create the sauce.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side up.

  • 7

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the inside is cooked to your preferred doneness.

  • 8

    Plate the roasted asparagus, top with the seared salmon, and finish with a generous dollop of the lemon yogurt sauce.