Crispy Herb-Rubbed Salmon with Roasted Broccoli and Cucumber Yogurt Salad

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

Crispy Herb-Rubbed Salmon with Roasted Broccoli and Cucumber Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Rubbed Salmon with Roasted Broccoli and Cucumber Yogurt Salad

Enjoy a vibrant dinner featuring a perfectly crispy, herb-infused salmon paired with roasted broccoli and a refreshing cucumber yogurt salad. The dish marries the savory, crispy texture of the salmon with the tender crunch of roasted broccoli and the cooling zing of a lemon-dressed cucumber salad, creating a delightful balance of flavors and textures.

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NUTRITION

439kcal
Protein
49.5g
Fat
23.4g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1 tsp Olive Oil (for broccoli)

1 cup Cucumber

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil (for salad)

2 tbsp Fresh Herbs

1 tbsp Lemon Juice

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the salmon dry and then rub it with a mixture of chopped fresh herbs, a pinch of salt, and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 2-3 minutes until crisp.

  • 4

    Transfer the salmon to a baking sheet and finish cooking in the oven for 6-8 minutes, or until it reaches your desired doneness.

  • 5

    Toss the broccoli with 1 teaspoon of olive oil, salt, and pepper, spread on a baking sheet, and roast in the oven for about 12-15 minutes until tender with slight char edges.

  • 6

    For the cucumber yogurt salad, combine diced cucumber with nonfat Greek yogurt, 1 teaspoon olive oil, 1 tablespoon lemon juice, and fresh herbs. Season with salt and pepper to taste.

  • 7

    Plate the crispy herb-rubbed salmon alongside the roasted broccoli and a generous serving of the cucumber yogurt salad. Serve immediately.

Crispy Herb-Rubbed Salmon with Roasted Broccoli and Cucumber Yogurt Salad

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

Crispy Herb-Rubbed Salmon with Roasted Broccoli and Cucumber Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Rubbed Salmon with Roasted Broccoli and Cucumber Yogurt Salad

Enjoy a vibrant dinner featuring a perfectly crispy, herb-infused salmon paired with roasted broccoli and a refreshing cucumber yogurt salad. The dish marries the savory, crispy texture of the salmon with the tender crunch of roasted broccoli and the cooling zing of a lemon-dressed cucumber salad, creating a delightful balance of flavors and textures.

NUTRITION

439kcal
Protein
49.5g
Fat
23.4g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Broccoli

1 tsp Olive Oil (for broccoli)

1 cup Cucumber

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil (for salad)

2 tbsp Fresh Herbs

1 tbsp Lemon Juice

Salt and Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the salmon dry and then rub it with a mixture of chopped fresh herbs, a pinch of salt, and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 2-3 minutes until crisp.

  • 4

    Transfer the salmon to a baking sheet and finish cooking in the oven for 6-8 minutes, or until it reaches your desired doneness.

  • 5

    Toss the broccoli with 1 teaspoon of olive oil, salt, and pepper, spread on a baking sheet, and roast in the oven for about 12-15 minutes until tender with slight char edges.

  • 6

    For the cucumber yogurt salad, combine diced cucumber with nonfat Greek yogurt, 1 teaspoon olive oil, 1 tablespoon lemon juice, and fresh herbs. Season with salt and pepper to taste.

  • 7

    Plate the crispy herb-rubbed salmon alongside the roasted broccoli and a generous serving of the cucumber yogurt salad. Serve immediately.