Name: Pan-Seared Basa with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Basa fillets; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh lemon juice; 1 tsp Fresh dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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

Pan-Seared Basa with Lemon-Dill Sauce

Pan-seared basa fillets drizzled with a zesty lemon-dill yogurt sauce, served alongside tender-crisp asparagus and fluffy quinoa.

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NUTRITION

Protein

52.5g

Fat

22.6g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Basa fillets

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Pat the basa fillets dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
Heat olive oil in a large skillet over medium-high heat until shimmering.
3
Place the fish in the skillet and sear for 3-4 minutes per side until the exterior is golden and the flesh flakes easily.
4
While the fish cooks, whisk together the Greek yogurt, lemon juice, and chopped fresh dill in a small bowl to create the sauce.
5
Steam or lightly sauté the asparagus spears until tender-crisp and vibrant green.
6
Plate the seared basa over a bed of warm quinoa, drizzle with the lemon-dill sauce, and serve with the asparagus.