Grilled Salmon and Avocado Salad with Toasted English Muffin

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

Grilled Salmon and Avocado Salad with Toasted English Muffin

YOUR SOLIN GENERATED RECIPE

Grilled Salmon and Avocado Salad with Toasted English Muffin

Savor the fresh flavors of a perfectly grilled salmon fillet paired with a vibrant avocado salad dressed in a tangy Greek yogurt lemon-dill sauce. Complemented by lightly toasted whole wheat English muffin pieces, this lunch delivers a comforting, homemade vibe—just like what mom cooks—with every bite delightfully balanced in taste and texture.

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NUTRITION

623kcal
Protein
38.7g
Fat
33.3g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 Avocado

1 cup Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/3 cup Low-Fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1.5 Whole Wheat English Muffins

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Lightly season the 4 oz salmon fillet with salt and pepper.

  • 2

    Grill the salmon for about 4-5 minutes per side until it is just cooked through and has attractive grill marks.

  • 3

    While the salmon is grilling, prepare the salad. In a bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and diced avocado.

  • 4

    In a small bowl, whisk together the low-fat Greek yogurt, lemon juice, chopped fresh dill, salt, and pepper to create a tangy dressing.

  • 5

    Drizzle 1 tablespoon of extra virgin olive oil over the salad and toss gently to combine.

  • 6

    Toast the whole wheat English muffins until lightly crisp and golden.

  • 7

    Plate the salad and top with the grilled salmon. Serve with the toasted English muffins on the side to enjoy a well-balanced, comforting meal reminiscent of a cherished home-cooked lunch.

Grilled Salmon and Avocado Salad with Toasted English Muffin

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

Grilled Salmon and Avocado Salad with Toasted English Muffin

YOUR SOLIN GENERATED RECIPE

Grilled Salmon and Avocado Salad with Toasted English Muffin

Savor the fresh flavors of a perfectly grilled salmon fillet paired with a vibrant avocado salad dressed in a tangy Greek yogurt lemon-dill sauce. Complemented by lightly toasted whole wheat English muffin pieces, this lunch delivers a comforting, homemade vibe—just like what mom cooks—with every bite delightfully balanced in taste and texture.

NUTRITION

623kcal
Protein
38.7g
Fat
33.3g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 Avocado

1 cup Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/3 cup Low-Fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1.5 Whole Wheat English Muffins

1 tbsp Lemon Juice

1 tbsp Fresh Dill

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Lightly season the 4 oz salmon fillet with salt and pepper.

  • 2

    Grill the salmon for about 4-5 minutes per side until it is just cooked through and has attractive grill marks.

  • 3

    While the salmon is grilling, prepare the salad. In a bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and diced avocado.

  • 4

    In a small bowl, whisk together the low-fat Greek yogurt, lemon juice, chopped fresh dill, salt, and pepper to create a tangy dressing.

  • 5

    Drizzle 1 tablespoon of extra virgin olive oil over the salad and toss gently to combine.

  • 6

    Toast the whole wheat English muffins until lightly crisp and golden.

  • 7

    Plate the salad and top with the grilled salmon. Serve with the toasted English muffins on the side to enjoy a well-balanced, comforting meal reminiscent of a cherished home-cooked lunch.