Herb-Crusted Salmon Lettuce Cups

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

Herb-Crusted Salmon Lettuce Cups

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon Lettuce Cups

Enjoy these fresh and vibrant lettuce cups filled with herb-crusted salmon and a tangy Greek yogurt drizzle. Perfectly balanced with tender baked salmon, a burst of fresh herbs, and crisp veggies, this dish elevates light dining to a flavor-packed experience with a delightful crunch and creamy finish.

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NUTRITION

335kcal
Protein
35g
Fat
17.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/3 cup Nonfat Greek Yogurt

4 Romaine Lettuce Leaves

3 tbsp Mixed Fresh Herbs

1 tsp Dijon Mustard

1 tsp Lemon Zest

1/2 tsp Olive Oil

3 slices Red Bell Pepper

4 slices Cucumber

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the mixed fresh herbs, Dijon mustard, lemon zest, and olive oil.

  • 3

    Pat the salmon dry, then spread the herb mixture evenly on top of the fillet.

  • 4

    Place the salmon on a baking sheet and bake for about 12-15 minutes, or until the salmon flakes easily with a fork.

  • 5

    While the salmon bakes, prepare the lettuce cups by gently washing and drying the romaine leaves. Arrange them on a plate.

  • 6

    Slice the red bell pepper and cucumber into thin slices for added crunch and freshness.

  • 7

    Once the salmon is done, flake it into bite-sized pieces and mix with the nonfat Greek yogurt to create a creamy texture.

  • 8

    Divide the salmon mixture among the lettuce leaves, then top with red bell pepper and cucumber slices.

  • 9

    Serve immediately and enjoy these fresh, protein-packed lettuce cups.

Herb-Crusted Salmon Lettuce Cups

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

Herb-Crusted Salmon Lettuce Cups

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Salmon Lettuce Cups

Enjoy these fresh and vibrant lettuce cups filled with herb-crusted salmon and a tangy Greek yogurt drizzle. Perfectly balanced with tender baked salmon, a burst of fresh herbs, and crisp veggies, this dish elevates light dining to a flavor-packed experience with a delightful crunch and creamy finish.

NUTRITION

335kcal
Protein
35g
Fat
17.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/3 cup Nonfat Greek Yogurt

4 Romaine Lettuce Leaves

3 tbsp Mixed Fresh Herbs

1 tsp Dijon Mustard

1 tsp Lemon Zest

1/2 tsp Olive Oil

3 slices Red Bell Pepper

4 slices Cucumber

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the mixed fresh herbs, Dijon mustard, lemon zest, and olive oil.

  • 3

    Pat the salmon dry, then spread the herb mixture evenly on top of the fillet.

  • 4

    Place the salmon on a baking sheet and bake for about 12-15 minutes, or until the salmon flakes easily with a fork.

  • 5

    While the salmon bakes, prepare the lettuce cups by gently washing and drying the romaine leaves. Arrange them on a plate.

  • 6

    Slice the red bell pepper and cucumber into thin slices for added crunch and freshness.

  • 7

    Once the salmon is done, flake it into bite-sized pieces and mix with the nonfat Greek yogurt to create a creamy texture.

  • 8

    Divide the salmon mixture among the lettuce leaves, then top with red bell pepper and cucumber slices.

  • 9

    Serve immediately and enjoy these fresh, protein-packed lettuce cups.