Dish Name: Pan-Seared Sultan Salmon with Lemon-Dill Tzatziki & Quinoa TabboulehThe Macro Profile:$$Protein: 46g \quad | \quad Carbs: 32g \quad | \quad Fats: 22g \quad | \quad Calories: 510$$The Mise en Place:Proteins: 8oz Wild-caught Salmon fillet (skin-on).Aromatics: Fresh dill, 2 cloves minced garlic, 1 shallot.Healthy Fats: Extra virgin olive oil, 2% Greek yogurt (for sauce).Micro-nutrients: Cucumber, cherry tomatoes, flat-leaf parsley, quinoa.The Execution:The Quinoa Base: Rinse quinoa and boil in salted water (12 mins). Toss with chopped parsley, tomatoes, and lemon juice.Chef’s Edge (Deglazing): Heat a stainless steel pan to 180°C. Place salmon skin-side down. Sear for 4 minutes until crispy. Flip for 2 minutes. Remove salmon. Add minced shallots and a splash of white wine to the pan, scraping the browned protein bits (fond) to create a reduction.Tzatziki: Mix Greek yogurt, grated cucumber, and the pan reduction for a high-protein, umami-rich sauce.Plating & Storage: Slice salmon at an angle over the quinoa. Pour the reduction sauce over the center. For prep, store sauce separately to keep the salmon skin crisp.