Grilled Salmon with Roasted Vegetable Medley

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

Grilled Salmon with Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Roasted Vegetable Medley

Enjoy a vibrant, nutrient-packed lunch featuring a perfectly grilled salmon fillet served alongside a colorful medley of roasted vegetables. A poached egg crowns the dish with extra protein while a few slices of creamy avocado add a subtle richness, making every bite both satisfying and delicious.

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NUTRITION

444kcal
Protein
36.9g
Fat
25.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

1 large Egg

1/4 of a medium Avocado (approx. 50g)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the salmon fillet with a squeeze of lemon juice, salt, and pepper.

  • 3

    Lightly coat a small baking tray with cooking spray and spread out the mixed vegetables. Drizzle a tiny bit of lemon juice over them and season with salt and pepper.

  • 4

    Place the salmon on the grill and cook for about 4-5 minutes per side until it flakes easily with a fork, while the vegetables roast in an oven preheated to 400°F for about 15-20 minutes.

  • 5

    While the salmon and vegetables are cooking, poach the egg by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and gently sliding in the egg. Cook for about 3-4 minutes until the white is set but the yolk remains runny.

  • 6

    To plate, arrange the grilled salmon on a plate, add the roasted vegetable medley, and gently place the poached egg on top or beside the salmon. Garnish with thin slices of avocado and an extra drizzle of lemon juice if desired.

Grilled Salmon with Roasted Vegetable Medley

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

Grilled Salmon with Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Roasted Vegetable Medley

Enjoy a vibrant, nutrient-packed lunch featuring a perfectly grilled salmon fillet served alongside a colorful medley of roasted vegetables. A poached egg crowns the dish with extra protein while a few slices of creamy avocado add a subtle richness, making every bite both satisfying and delicious.

NUTRITION

444kcal
Protein
36.9g
Fat
25.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

1 large Egg

1/4 of a medium Avocado (approx. 50g)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the salmon fillet with a squeeze of lemon juice, salt, and pepper.

  • 3

    Lightly coat a small baking tray with cooking spray and spread out the mixed vegetables. Drizzle a tiny bit of lemon juice over them and season with salt and pepper.

  • 4

    Place the salmon on the grill and cook for about 4-5 minutes per side until it flakes easily with a fork, while the vegetables roast in an oven preheated to 400°F for about 15-20 minutes.

  • 5

    While the salmon and vegetables are cooking, poach the egg by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and gently sliding in the egg. Cook for about 3-4 minutes until the white is set but the yolk remains runny.

  • 6

    To plate, arrange the grilled salmon on a plate, add the roasted vegetable medley, and gently place the poached egg on top or beside the salmon. Garnish with thin slices of avocado and an extra drizzle of lemon juice if desired.