Pan-Seared Salmon with Creamy Avocado Egg Salad on Whole Wheat Toast

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

Pan-Seared Salmon with Creamy Avocado Egg Salad on Whole Wheat Toast

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Creamy Avocado Egg Salad on Whole Wheat Toast

Enjoy a satisfying meal that balances the rich, flaky texture of pan-seared salmon with a refreshing, creamy avocado egg salad, all served on a hearty slice of whole wheat toast. This dish delivers a delightful mix of protein and healthy fats paired with a crunchy base for a multi-dimensional eating experience.

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NUTRITION

520kcal
Protein
43.6g
Fat
29.3g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

2 large hard-boiled Eggs

1/4 portion Avocado (approx. 50g)

1 slice Whole Wheat Bread

1 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add a light drizzle of oil if needed.

  • 2

    Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes per side until cooked through and lightly browned.

  • 3

    While the salmon cooks, peel and chop the hard-boiled eggs into small pieces. In a bowl, combine the chopped eggs with diced avocado.

  • 4

    Add the Greek yogurt and lemon juice to the egg and avocado mixture. Gently fold until well combined and season with salt and pepper to taste.

  • 5

    Toast the whole wheat bread until lightly crisp.

  • 6

    To assemble, place a generous layer of the creamy avocado egg salad on the toasted bread, and top with the pan-seared salmon. Serve warm.

Pan-Seared Salmon with Creamy Avocado Egg Salad on Whole Wheat Toast

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

Pan-Seared Salmon with Creamy Avocado Egg Salad on Whole Wheat Toast

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Creamy Avocado Egg Salad on Whole Wheat Toast

Enjoy a satisfying meal that balances the rich, flaky texture of pan-seared salmon with a refreshing, creamy avocado egg salad, all served on a hearty slice of whole wheat toast. This dish delivers a delightful mix of protein and healthy fats paired with a crunchy base for a multi-dimensional eating experience.

NUTRITION

520kcal
Protein
43.6g
Fat
29.3g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

2 large hard-boiled Eggs

1/4 portion Avocado (approx. 50g)

1 slice Whole Wheat Bread

1 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add a light drizzle of oil if needed.

  • 2

    Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes per side until cooked through and lightly browned.

  • 3

    While the salmon cooks, peel and chop the hard-boiled eggs into small pieces. In a bowl, combine the chopped eggs with diced avocado.

  • 4

    Add the Greek yogurt and lemon juice to the egg and avocado mixture. Gently fold until well combined and season with salt and pepper to taste.

  • 5

    Toast the whole wheat bread until lightly crisp.

  • 6

    To assemble, place a generous layer of the creamy avocado egg salad on the toasted bread, and top with the pan-seared salmon. Serve warm.