Grilled Salmon Salad with Crunchy Greens and Lemon Vinaigrette

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

Grilled Salmon Salad with Crunchy Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Crunchy Greens and Lemon Vinaigrette

Savor the delicate flavors of grilled salmon atop a refreshing bed of mixed greens, accented by crisp cucumber slices and a zesty lemon vinaigrette. This light yet satisfying salad is perfectly balanced to offer a burst of freshness and a gentle creaminess from a dollop of bio yoghurt, making it an ideal nutrient-packed lunch.

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NUTRITION

217kcal
Protein
22.8g
Fat
11.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Salmon Fillet

1 cup Mixed Salad Greens

1/4 cup Cucumber (sliced)

1/4 cup Nonfat Plain Bio Yoghurt

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Pat the salmon dry and lightly season with salt and pepper if desired.

  • 2

    Grill the salmon for approximately 3-4 minutes per side, or until it flakes easily with a fork.

  • 3

    Meanwhile, in a bowl, combine the mixed greens and sliced cucumber.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create a simple vinaigrette.

  • 5

    Drizzle the lemon vinaigrette over the greens and toss gently.

  • 6

    Plate the salad, then top with the grilled salmon.

  • 7

    Add a dollop of nonfat plain bio yoghurt on the side or lightly over the salmon for a creamy accent.

  • 8

    Serve immediately and enjoy a refreshing, nutrient-balanced lunch.

Grilled Salmon Salad with Crunchy Greens and Lemon Vinaigrette

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

Grilled Salmon Salad with Crunchy Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Crunchy Greens and Lemon Vinaigrette

Savor the delicate flavors of grilled salmon atop a refreshing bed of mixed greens, accented by crisp cucumber slices and a zesty lemon vinaigrette. This light yet satisfying salad is perfectly balanced to offer a burst of freshness and a gentle creaminess from a dollop of bio yoghurt, making it an ideal nutrient-packed lunch.

NUTRITION

217kcal
Protein
22.8g
Fat
11.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Salmon Fillet

1 cup Mixed Salad Greens

1/4 cup Cucumber (sliced)

1/4 cup Nonfat Plain Bio Yoghurt

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Pat the salmon dry and lightly season with salt and pepper if desired.

  • 2

    Grill the salmon for approximately 3-4 minutes per side, or until it flakes easily with a fork.

  • 3

    Meanwhile, in a bowl, combine the mixed greens and sliced cucumber.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create a simple vinaigrette.

  • 5

    Drizzle the lemon vinaigrette over the greens and toss gently.

  • 6

    Plate the salad, then top with the grilled salmon.

  • 7

    Add a dollop of nonfat plain bio yoghurt on the side or lightly over the salmon for a creamy accent.

  • 8

    Serve immediately and enjoy a refreshing, nutrient-balanced lunch.