Crispy Salmon with Creamy Coconut-Lime Slaw

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

Crispy Salmon with Creamy Coconut-Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Salmon with Creamy Coconut-Lime Slaw

Savor a delightful twist on classic salmon with a crispy sear paired with a zesty, creamy coconut-lime slaw. The perfectly seasoned salmon is pan-fried to golden perfection and served atop a refreshing cabbage and carrot slaw, enhanced by the tropical essence of light coconut milk and a burst of fresh lime. This balanced dish delivers a satisfying blend of protein and vibrant flavors.

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NUTRITION

389kcal
Protein
32.8g
Fat
24.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tsp Olive Oil

1 cup shredded Red Cabbage

½ medium Carrot, shredded

2 Tbsp Light Coconut Milk

2 Tbsp Lime Juice

2 Tbsp Fresh Cilantro

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the salmon fillet dry and season with salt and pepper on both sides.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and cook for about 3-4 minutes until the skin is crispy.

  • 3

    Flip the salmon and cook for an additional 2-3 minutes, ensuring the fish is just cooked through. Remove from heat and set aside.

  • 4

    In a mixing bowl, combine shredded red cabbage, shredded carrot, and chopped cilantro.

  • 5

    In a small bowl, whisk together light coconut milk and lime juice. Pour this dressing over the slaw and toss thoroughly to coat.

  • 6

    Plate the crispy salmon alongside a generous serving of the coconut-lime slaw. Adjust seasoning with salt and pepper if needed before serving.

Crispy Salmon with Creamy Coconut-Lime Slaw

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

Crispy Salmon with Creamy Coconut-Lime Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Salmon with Creamy Coconut-Lime Slaw

Savor a delightful twist on classic salmon with a crispy sear paired with a zesty, creamy coconut-lime slaw. The perfectly seasoned salmon is pan-fried to golden perfection and served atop a refreshing cabbage and carrot slaw, enhanced by the tropical essence of light coconut milk and a burst of fresh lime. This balanced dish delivers a satisfying blend of protein and vibrant flavors.

NUTRITION

389kcal
Protein
32.8g
Fat
24.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tsp Olive Oil

1 cup shredded Red Cabbage

½ medium Carrot, shredded

2 Tbsp Light Coconut Milk

2 Tbsp Lime Juice

2 Tbsp Fresh Cilantro

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season with salt and pepper on both sides.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and cook for about 3-4 minutes until the skin is crispy.

  • 3

    Flip the salmon and cook for an additional 2-3 minutes, ensuring the fish is just cooked through. Remove from heat and set aside.

  • 4

    In a mixing bowl, combine shredded red cabbage, shredded carrot, and chopped cilantro.

  • 5

    In a small bowl, whisk together light coconut milk and lime juice. Pour this dressing over the slaw and toss thoroughly to coat.

  • 6

    Plate the crispy salmon alongside a generous serving of the coconut-lime slaw. Adjust seasoning with salt and pepper if needed before serving.