Name: Flaked Salmon and Dill Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp Lemon juice; 1 tbsp Fresh dill; 1 tsp Capers; 0.25 cup Red onion; 1 cup Cucumber; 2 cup Arugula; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Flaked Salmon and Dill Salad

Oven-roasted salmon flaked into a creamy, herb-flecked dressing and served over crisp arugula for a refreshing and zesty lunch.

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NUTRITION

Protein

43.5g

Fat

23.1g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

1 tbsp Fresh dill

1 tsp Capers

0.25 cup Red onion

1 cup Cucumber

2 cup Arugula

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Season the salmon fillet with sea salt and black pepper, then roast for 12-15 minutes until the fish is opaque and flakes easily with a fork.
3
While the salmon cools slightly, whisk together the Greek yogurt, Dijon mustard, lemon juice, and finely chopped fresh dill in a medium mixing bowl.
4
Finely dice the red onion and cucumber, then fold them into the yogurt dressing along with the drained capers.
5
Gently flake the roasted salmon into large, bite-sized chunks and fold it into the dressing, being careful not to over-mix to maintain texture.
6
Arrange the fresh arugula on a plate or in a bowl and top with the flaked salmon salad, garnishing with an extra sprig of dill if desired.