Fresh Citrus-Herb Grilled Salmon Bowl

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

Fresh Citrus-Herb Grilled Salmon Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Citrus-Herb Grilled Salmon Bowl

Savor the vibrant flavors of this freshly grilled salmon bowl, adorned with a medley of crisp greens, cherry tomatoes, and a hint of cucumber. The zesty citrus-herb vinaigrette ties the bowl together, offering a refreshing balance that's as nutritious as it is delicious.

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NUTRITION

434kcal
Protein
35.2g
Fat
23g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/4 cup cooked Quinoa

2 cups Arugula

1/2 cup Cherry Tomatoes

1/4 cup sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Chopped Herbs (parsley, dill)

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the 5 oz salmon fillet with a pinch of salt and pepper. Optionally, add a few spritzes of lemon juice over the fillet for an extra zesty flavor.

  • 3

    Grill the salmon for about 4-5 minutes per side or until desired doneness is reached.

  • 4

    While the salmon is grilling, prepare the bowl by gently tossing arugula, cherry tomatoes, and cucumber slices in a large bowl.

  • 5

    Stir in the cooked quinoa with the greens.

  • 6

    In a small container, whisk together the extra virgin olive oil, fresh lemon juice, and chopped herbs to create a citrus-herb vinaigrette.

  • 7

    Slice the grilled salmon and place it atop the quinoa and greens mixture.

  • 8

    Drizzle the vinaigrette over the bowl and serve immediately.

Fresh Citrus-Herb Grilled Salmon Bowl

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

Fresh Citrus-Herb Grilled Salmon Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Citrus-Herb Grilled Salmon Bowl

Savor the vibrant flavors of this freshly grilled salmon bowl, adorned with a medley of crisp greens, cherry tomatoes, and a hint of cucumber. The zesty citrus-herb vinaigrette ties the bowl together, offering a refreshing balance that's as nutritious as it is delicious.

NUTRITION

434kcal
Protein
35.2g
Fat
23g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/4 cup cooked Quinoa

2 cups Arugula

1/2 cup Cherry Tomatoes

1/4 cup sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Chopped Herbs (parsley, dill)

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the 5 oz salmon fillet with a pinch of salt and pepper. Optionally, add a few spritzes of lemon juice over the fillet for an extra zesty flavor.

  • 3

    Grill the salmon for about 4-5 minutes per side or until desired doneness is reached.

  • 4

    While the salmon is grilling, prepare the bowl by gently tossing arugula, cherry tomatoes, and cucumber slices in a large bowl.

  • 5

    Stir in the cooked quinoa with the greens.

  • 6

    In a small container, whisk together the extra virgin olive oil, fresh lemon juice, and chopped herbs to create a citrus-herb vinaigrette.

  • 7

    Slice the grilled salmon and place it atop the quinoa and greens mixture.

  • 8

    Drizzle the vinaigrette over the bowl and serve immediately.