Grilled Salmon Spinach Salad with Edamame and Lemon Vinaigrette

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

Grilled Salmon Spinach Salad with Edamame and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Spinach Salad with Edamame and Lemon Vinaigrette

Enjoy a vibrant and nourishing lunch featuring a perfectly grilled salmon fillet atop a bed of fresh baby spinach, accented by tender shelled edamame and a sliced hard-boiled egg. Finished with a bright, zesty lemon vinaigrette that ties the flavors together for a satisfying, protein-packed meal.

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NUTRITION

437kcal
Protein
40.1g
Fat
26.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 large Hard-Boiled Egg

1/3 cup Shelled Edamame

2 cups Baby Spinach

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the salmon fillet with salt and pepper. Grill for about 4-5 minutes per side, or until just cooked through.

  • 3

    Meanwhile, hard-boil the egg by placing it in boiling water for 9-10 minutes, then cool in an ice bath and peel.

  • 4

    In a large bowl, combine the baby spinach and shelled edamame.

  • 5

    Slice the hard-boiled egg and add it to the salad.

  • 6

    Whisk together the olive oil and fresh lemon juice with a pinch of salt and pepper to create the vinaigrette.

  • 7

    Flake the grilled salmon into bite-sized pieces and add to the salad.

  • 8

    Drizzle the lemon vinaigrette over the salad and gently toss to combine all ingredients.

  • 9

    Serve immediately and enjoy your protein-packed, flavorful lunch.

Grilled Salmon Spinach Salad with Edamame and Lemon Vinaigrette

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

Grilled Salmon Spinach Salad with Edamame and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Spinach Salad with Edamame and Lemon Vinaigrette

Enjoy a vibrant and nourishing lunch featuring a perfectly grilled salmon fillet atop a bed of fresh baby spinach, accented by tender shelled edamame and a sliced hard-boiled egg. Finished with a bright, zesty lemon vinaigrette that ties the flavors together for a satisfying, protein-packed meal.

NUTRITION

437kcal
Protein
40.1g
Fat
26.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1 large Hard-Boiled Egg

1/3 cup Shelled Edamame

2 cups Baby Spinach

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the salmon fillet with salt and pepper. Grill for about 4-5 minutes per side, or until just cooked through.

  • 3

    Meanwhile, hard-boil the egg by placing it in boiling water for 9-10 minutes, then cool in an ice bath and peel.

  • 4

    In a large bowl, combine the baby spinach and shelled edamame.

  • 5

    Slice the hard-boiled egg and add it to the salad.

  • 6

    Whisk together the olive oil and fresh lemon juice with a pinch of salt and pepper to create the vinaigrette.

  • 7

    Flake the grilled salmon into bite-sized pieces and add to the salad.

  • 8

    Drizzle the lemon vinaigrette over the salad and gently toss to combine all ingredients.

  • 9

    Serve immediately and enjoy your protein-packed, flavorful lunch.