Name: Lemon-Dill Salmon Fettuccine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 1.5 oz Lentil fettuccine; 2 tbsp Non-fat Greek yogurt; 1 tsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 1 tbsp Fresh dill; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Baby spinach

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

YOUR SOLIN GENERATED RECIPE

Lemon-Dill Salmon Fettuccine

Pan-seared salmon tossed with protein-rich lentil fettuccine in a bright, zesty lemon-dill sauce that feels incredibly silky.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.7g

Fat

24.4g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

1.5 oz Lentil fettuccine

2 tbsp Non-fat Greek yogurt

1 tsp Olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Baby spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Bring a large pot of salted water to a boil and cook the lentil fettuccine until al dente, reserving 0.25 cup of pasta water before draining.
2
Season the salmon fillet evenly with the sea salt and black pepper.
3
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until golden and cooked through.
4
Remove the salmon from the pan and flake it into bite-sized pieces using a fork.
5
In the same skillet, sauté the minced garlic and baby spinach over medium heat until the spinach is just wilted.
6
In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, lemon zest, and chopped fresh dill.
7
Add the cooked pasta and flaked salmon back into the skillet with the garlic and spinach.
8
Pour the yogurt mixture over the pasta and toss gently, adding the reserved pasta water one tablespoon at a time until a creamy sauce coats the noodles.