Crispy Salmon Salad with Mixed Greens and Quinoa

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

Crispy Salmon Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Salad with Mixed Greens and Quinoa

Enjoy a light yet satisfying salad featuring a crispy, pan-seared salmon fillet atop a bed of tender mixed greens and quinoa, complemented by a perfectly hard-boiled egg and a drizzle of zesty olive oil dressing. The ensemble is designed to deliver a burst of fresh, vibrant flavors and textures suited for a wholesome lunch.

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NUTRITION

453kcal
Protein
26g
Fat
28.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Salmon Fillet

2 cups Mixed Salad Greens

1/2 cup Cooked Quinoa

1 Hard-Boiled Egg

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Pat the salmon dry and season with salt, pepper, and your choice of herbs like dill or parsley.

  • 2

    Heat a non-stick skillet over medium-high heat with a light drizzle of olive oil. Place the salmon skin-side down (if applicable) and cook for about 3-4 minutes until a crispy crust forms, then flip and cook for an additional 2-3 minutes or until the salmon is just cooked through.

  • 3

    Prepare a fresh bed of mixed greens in a salad bowl and add the cooked quinoa.

  • 4

    Peel and slice the hard-boiled egg into quarters and arrange over the greens.

  • 5

    Flake the crispy salmon and distribute it over the salad.

  • 6

    Drizzle the salad with the remaining olive oil and a squeeze of fresh lemon juice if desired. Toss gently and serve immediately.

Crispy Salmon Salad with Mixed Greens and Quinoa

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

Crispy Salmon Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Salad with Mixed Greens and Quinoa

Enjoy a light yet satisfying salad featuring a crispy, pan-seared salmon fillet atop a bed of tender mixed greens and quinoa, complemented by a perfectly hard-boiled egg and a drizzle of zesty olive oil dressing. The ensemble is designed to deliver a burst of fresh, vibrant flavors and textures suited for a wholesome lunch.

NUTRITION

453kcal
Protein
26g
Fat
28.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Salmon Fillet

2 cups Mixed Salad Greens

1/2 cup Cooked Quinoa

1 Hard-Boiled Egg

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Pat the salmon dry and season with salt, pepper, and your choice of herbs like dill or parsley.

  • 2

    Heat a non-stick skillet over medium-high heat with a light drizzle of olive oil. Place the salmon skin-side down (if applicable) and cook for about 3-4 minutes until a crispy crust forms, then flip and cook for an additional 2-3 minutes or until the salmon is just cooked through.

  • 3

    Prepare a fresh bed of mixed greens in a salad bowl and add the cooked quinoa.

  • 4

    Peel and slice the hard-boiled egg into quarters and arrange over the greens.

  • 5

    Flake the crispy salmon and distribute it over the salad.

  • 6

    Drizzle the salad with the remaining olive oil and a squeeze of fresh lemon juice if desired. Toss gently and serve immediately.