Grilled Salmon Salad with Leafy Greens and Lemon Vinaigrette

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

Grilled Salmon Salad with Leafy Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Leafy Greens and Lemon Vinaigrette

Grilled wild pink salmon served over a bed of crisp mixed greens and cucumber, finished with a bright and zesty lemon-dijon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

321kcal
Protein
42.4g
Fat
13.7g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

7 oz Pink Salmon Fillet

3 cups Mixed Baby Greens

1/2 cup sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or a non-stick grill pan over medium-high heat.

  • 2

    Season the salmon fillet lightly with sea salt and cracked black pepper.

  • 3

    Place the salmon on the grill and cook for approximately 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the salmon cooks, prepare the vinaigrette by whisking together the olive oil, lemon juice, and Dijon mustard in a small bowl until well combined.

  • 5

    In a large serving bowl, toss the mixed baby greens and sliced cucumbers together.

  • 6

    Place the grilled salmon fillet on top of the greens and drizzle the entire salad with the lemon-dijon vinaigrette.

Grilled Salmon Salad with Leafy Greens and Lemon Vinaigrette

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

Grilled Salmon Salad with Leafy Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Leafy Greens and Lemon Vinaigrette

Grilled wild pink salmon served over a bed of crisp mixed greens and cucumber, finished with a bright and zesty lemon-dijon vinaigrette.

NUTRITION

321kcal
Protein
42.4g
Fat
13.7g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

7 oz Pink Salmon Fillet

3 cups Mixed Baby Greens

1/2 cup sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or a non-stick grill pan over medium-high heat.

  • 2

    Season the salmon fillet lightly with sea salt and cracked black pepper.

  • 3

    Place the salmon on the grill and cook for approximately 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the salmon cooks, prepare the vinaigrette by whisking together the olive oil, lemon juice, and Dijon mustard in a small bowl until well combined.

  • 5

    In a large serving bowl, toss the mixed baby greens and sliced cucumbers together.

  • 6

    Place the grilled salmon fillet on top of the greens and drizzle the entire salad with the lemon-dijon vinaigrette.