Name: Seared Salmon Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon Fillet; 2 cups Mixed Greens; 1/2 cup Cucumber, sliced; 3 Radishes, sliced; 1/4 cup Red Bell Pepper, diced; 1/2 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Seared Salmon Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Salad with Crunchy Vegetables

Pan-seared salmon fillet served over mixed greens and garden vegetables, finished with a bright lemon-dijon vinaigrette and crunchy radishes.

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NUTRITION

Protein

41g

Fat

15.6g

Carbs

8.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

2 cups Mixed Greens

1/2 cup Cucumber, sliced

3 Radishes, sliced

1/4 cup Red Bell Pepper, diced

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
2
Heat a medium non-stick skillet over medium-high heat and add the olive oil, swirling to coat the pan.
3
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
4
Flip the fillet carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
5
While the salmon cooks, whisk together the lemon juice and Dijon mustard in a small bowl to create a light dressing.
6
In a large salad bowl, combine the mixed greens, sliced cucumber, radishes, and diced red bell pepper.
7
Drizzle the dressing over the vegetables and toss gently to coat every leaf.
8
Transfer the salad to a plate and top with the warm seared salmon fillet for a fresh, protein-packed lunch.