Grilled Salmon with Crunchy Vegetable Slaw

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

Grilled Salmon with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Crunchy Vegetable Slaw

Wild-caught salmon grilled until flaky and served over a vibrant cabbage and carrot slaw tossed in a zesty lime dressing with a satisfyingly crisp crunch.

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NUTRITION

397kcal
Protein
43.5g
Fat
17.4g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Atlantic Salmon

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Pat the salmon dry and season with salt, pepper, and a small amount of lime juice.

  • 3

    In a large mixing bowl, whisk together the Greek yogurt, remaining lime juice, and olive oil to create a creamy dressing base.

  • 4

    Add the shredded cabbage, carrots, and bell pepper to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Place the salmon on the grill and cook for approximately 4 to 5 minutes per side, or until the internal temperature reaches 145°F and the fish flakes easily.

  • 6

    Transfer the crunchy vegetable slaw to a plate and top with the warm grilled salmon fillet.

Grilled Salmon with Crunchy Vegetable Slaw

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

Grilled Salmon with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Crunchy Vegetable Slaw

Wild-caught salmon grilled until flaky and served over a vibrant cabbage and carrot slaw tossed in a zesty lime dressing with a satisfyingly crisp crunch.

NUTRITION

397kcal
Protein
43.5g
Fat
17.4g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Atlantic Salmon

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Pat the salmon dry and season with salt, pepper, and a small amount of lime juice.

  • 3

    In a large mixing bowl, whisk together the Greek yogurt, remaining lime juice, and olive oil to create a creamy dressing base.

  • 4

    Add the shredded cabbage, carrots, and bell pepper to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Place the salmon on the grill and cook for approximately 4 to 5 minutes per side, or until the internal temperature reaches 145°F and the fish flakes easily.

  • 6

    Transfer the crunchy vegetable slaw to a plate and top with the warm grilled salmon fillet.