Grilled Fish Fillet with Crunchy Garden Salad

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

Grilled Fish Fillet with Crunchy Garden Salad

YOUR SOLIN GENERATED RECIPE

Grilled Fish Fillet with Crunchy Garden Salad

Tender cod fillet lightly grilled with lemon and herbs, served over a crisp medley of garden greens and creamy avocado.

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NUTRITION

265kcal
Protein
16.5g
Fat
18.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

2.6 ounces Cod Fillet

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1/3 medium Avocado

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt, black pepper, and one teaspoon of the olive oil.

  • 2

    Heat a grill pan or non-stick skillet over medium-high heat and cook the fish for 3 to 4 minutes per side until it is opaque and flakes easily with a fork.

  • 3

    In a large bowl, combine the mixed greens, sliced cucumber, and cherry tomatoes.

  • 4

    Whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.

  • 5

    Slice the avocado and add it to the salad, then drizzle with the dressing and toss gently to coat.

  • 6

    Place the warm grilled fish fillet on top of the salad and serve immediately.

Grilled Fish Fillet with Crunchy Garden Salad

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

Grilled Fish Fillet with Crunchy Garden Salad

YOUR SOLIN GENERATED RECIPE

Grilled Fish Fillet with Crunchy Garden Salad

Tender cod fillet lightly grilled with lemon and herbs, served over a crisp medley of garden greens and creamy avocado.

NUTRITION

265kcal
Protein
16.5g
Fat
18.2g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

2.6 ounces Cod Fillet

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1/3 medium Avocado

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt, black pepper, and one teaspoon of the olive oil.

  • 2

    Heat a grill pan or non-stick skillet over medium-high heat and cook the fish for 3 to 4 minutes per side until it is opaque and flakes easily with a fork.

  • 3

    In a large bowl, combine the mixed greens, sliced cucumber, and cherry tomatoes.

  • 4

    Whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.

  • 5

    Slice the avocado and add it to the salad, then drizzle with the dressing and toss gently to coat.

  • 6

    Place the warm grilled fish fillet on top of the salad and serve immediately.