Roasted Lemon-Herb Salmon Salad with Crisp Greens

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

Roasted Lemon-Herb Salmon Salad with Crisp Greens

YOUR SOLIN GENERATED RECIPE

Roasted Lemon-Herb Salmon Salad with Crisp Greens

Savor a fresh twist on a classic dish featuring perfectly roasted salmon paired with a mix of crisp greens, tangy tomatoes, and cooling cucumber. This salad is elevated with a zesty lemon-herb dressing and complemented by a protein-packed boiled egg for an extra nourishing boost.

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NUTRITION

462kcal
Protein
34.2g
Fat
33.2g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 large boiled Egg

2 cups Mixed Greens

1/4 cup Grape Tomatoes

1/4 cup Cucumber (sliced)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon on a lined baking tray, season with salt, pepper, and a sprinkle of fresh dill and parsley.

  • 3

    Roast the salmon in the preheated oven for about 10-12 minutes, until it flakes easily with a fork.

  • 4

    While the salmon roasts, boil the egg until hard-boiled, approximately 9-10 minutes, then cool and peel.

  • 5

    In a large bowl, combine mixed greens, grape tomatoes, and cucumber slices.

  • 6

    Prepare the dressing by whisking together the olive oil, lemon juice, additional herbs, salt, and pepper.

  • 7

    Flake the roasted salmon into bite-sized pieces and add to the salad bowl along with the sliced boiled egg.

  • 8

    Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Roasted Lemon-Herb Salmon Salad with Crisp Greens

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

Roasted Lemon-Herb Salmon Salad with Crisp Greens

YOUR SOLIN GENERATED RECIPE

Roasted Lemon-Herb Salmon Salad with Crisp Greens

Savor a fresh twist on a classic dish featuring perfectly roasted salmon paired with a mix of crisp greens, tangy tomatoes, and cooling cucumber. This salad is elevated with a zesty lemon-herb dressing and complemented by a protein-packed boiled egg for an extra nourishing boost.

NUTRITION

462kcal
Protein
34.2g
Fat
33.2g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 large boiled Egg

2 cups Mixed Greens

1/4 cup Grape Tomatoes

1/4 cup Cucumber (sliced)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon on a lined baking tray, season with salt, pepper, and a sprinkle of fresh dill and parsley.

  • 3

    Roast the salmon in the preheated oven for about 10-12 minutes, until it flakes easily with a fork.

  • 4

    While the salmon roasts, boil the egg until hard-boiled, approximately 9-10 minutes, then cool and peel.

  • 5

    In a large bowl, combine mixed greens, grape tomatoes, and cucumber slices.

  • 6

    Prepare the dressing by whisking together the olive oil, lemon juice, additional herbs, salt, and pepper.

  • 7

    Flake the roasted salmon into bite-sized pieces and add to the salad bowl along with the sliced boiled egg.

  • 8

    Drizzle the dressing over the salad and toss gently to combine. Serve immediately.