Name: Grilled Salmon and Broccoli Salad with Fermented Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Wild Pink Salmon fillet; 1 cup Broccoli florets; 2 tablespoons raw Sauerkraut; 1 cup shredded Romaine lettuce; 1 tablespoon fresh Lemon juice

Grilled Salmon and Broccoli Salad with Fermented Veggies

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

YOUR SOLIN GENERATED RECIPE

Grilled Salmon and Broccoli Salad with Fermented Veggies

Grilled wild salmon served over a bed of crisp romaine and steamed broccoli, finished with a spoonful of tangy probiotic-rich sauerkraut.

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NUTRITION

Protein

31.9g

Fat

5.2g

Carbs

9.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Pink Salmon fillet

1 cup Broccoli florets

2 tablespoons raw Sauerkraut

1 cup shredded Romaine lettuce

1 tablespoon fresh Lemon juice

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PREPARATION

1
Season the pink salmon fillet with a small pinch of sea salt and cracked black pepper.
2
Heat a non-stick grill pan over medium-high heat and cook the salmon for 4-5 minutes per side until it flakes easily with a fork.
3
While the salmon cooks, lightly steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.
4
Place the shredded romaine lettuce into a serving bowl to create a fresh base for the salad.
5
Top the lettuce with the steamed broccoli and the grilled salmon fillet.
6
Garnish the dish with two tablespoons of tangy sauerkraut and a bright squeeze of fresh lemon juice before serving.