Name: Lemon-Herb Salmon with Roasted Beets and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz salmon fillet; 1 cup beetroot; 0.5 cup greek yogurt; 0.5 oz feta cheese; 1 tsp olive oil; 1 tbsp lemon juice; 0.5 tsp lemon zest; 1 tbsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Lemon-Herb Salmon with Roasted Beets and Feta

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Salmon with Roasted Beets and Feta

Pan-seared salmon served over earthy roasted beets and a creamy, zesty Greek yogurt sauce topped with tangy feta crumbles.

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NUTRITION

Protein

45.5g

Fat

34.9g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz salmon fillet

1 cup beetroot

0.5 cup greek yogurt

0.5 oz feta cheese

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed beetroot with olive oil and half of the sea salt and black pepper until evenly coated.
3
Spread the beets on the baking sheet and roast for 25-30 minutes until they are tender and slightly caramelized.
4
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and chopped fresh dill.
5
Season the salmon fillet with the remaining sea salt and black pepper.
6
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is flaky.
7
Place the roasted beets on a plate, top with the salmon fillet, drizzle with the lemon-herb yogurt sauce, and finish with crumbled feta cheese.