Grilled Salmon Salad with Crunchy Veggies 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 Veggies and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Crunchy Veggies and Lemon Vinaigrette

Enjoy a vibrant bowl of grilled salmon paired with crisp mixed greens, refreshing cucumber, and sweet red bell pepper, all tossed in a zesty lemon vinaigrette. This lunch salad offers a satisfying combination of lean protein and healthy fats with a burst of bright citrus flavor, making it a perfect, light yet filling meal.

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NUTRITION

422kcal
Protein
28.6g
Fat
30g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet (128g)

2 cups Mixed Greens (85g)

1/4 cup Cucumber slices (30g)

1/4 cup Red Bell Pepper slices (30g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with salt and pepper.

  • 3

    Grill the salmon for about 4-5 minutes per side until it flakes easily and is cooked through.

  • 4

    In a large bowl, combine the mixed greens, cucumber slices, and red bell pepper slices.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create the vinaigrette; season with a pinch of salt and pepper.

  • 6

    Slice the grilled salmon and gently place it on top of the salad.

  • 7

    Drizzle the lemon vinaigrette over the salad just before serving and toss lightly to combine.

Grilled Salmon Salad with Crunchy Veggies 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 Veggies and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Crunchy Veggies and Lemon Vinaigrette

Enjoy a vibrant bowl of grilled salmon paired with crisp mixed greens, refreshing cucumber, and sweet red bell pepper, all tossed in a zesty lemon vinaigrette. This lunch salad offers a satisfying combination of lean protein and healthy fats with a burst of bright citrus flavor, making it a perfect, light yet filling meal.

NUTRITION

422kcal
Protein
28.6g
Fat
30g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet (128g)

2 cups Mixed Greens (85g)

1/4 cup Cucumber slices (30g)

1/4 cup Red Bell Pepper slices (30g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with salt and pepper.

  • 3

    Grill the salmon for about 4-5 minutes per side until it flakes easily and is cooked through.

  • 4

    In a large bowl, combine the mixed greens, cucumber slices, and red bell pepper slices.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create the vinaigrette; season with a pinch of salt and pepper.

  • 6

    Slice the grilled salmon and gently place it on top of the salad.

  • 7

    Drizzle the lemon vinaigrette over the salad just before serving and toss lightly to combine.