Name: Herb-Roasted Salmon with Cucumber Zucchini Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 oz Pink Salmon Fillet; 0.5 cup sliced Cucumber; 0.5 cup sliced Zucchini; 1 tbsp Nonfat Greek Yogurt; 1 tbsp Lemon Juice; 1 tbsp Fresh Dill

Herb-Roasted Salmon with Cucumber Zucchini Salad

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Salmon with Cucumber Zucchini Salad

Oven-roasted salmon seasoned with fresh dill and lemon, served alongside a crisp cucumber and zucchini ribbon salad tossed in a light yogurt dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.9g

Fat

6.7g

Carbs

6.1g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Pink Salmon Fillet

0.5 cup sliced Cucumber

0.5 cup sliced Zucchini

1 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Place the salmon fillet on the baking sheet and season with a pinch of sea salt, black pepper, and half of the lemon juice.
3
Roast the salmon for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.
4
While the salmon cooks, use a vegetable peeler to shave the cucumber and zucchini into long, thin ribbons.
5
In a small mixing bowl, whisk together the nonfat Greek yogurt, the remaining lemon juice, and the finely chopped fresh dill to create the dressing.
6
Toss the cucumber and zucchini ribbons gently with the yogurt dressing until evenly coated.
7
Plate the chilled salad and top it with the warm herb-roasted salmon.