Name: Pan-Seared Salmon with Garden Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz salmon fillet; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup mixed baby greens; 0.5 cup sliced cucumber; 0.5 cup halved cherry tomatoes; 1 tbsp lemon juice; 1 tbsp hemp hearts

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Garden Salad

Pan-seared salmon with a crispy skin served atop a vibrant garden salad tossed in a bright lemon vinaigrette for a refreshing crunch.

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NUTRITION

Protein

46.2g

Fat

38.4g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.5 cup sliced cucumber

0.5 cup halved cherry tomatoes

1 tbsp lemon juice

1 tbsp hemp hearts

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
4
Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 2-3 minutes until desired doneness.
5
While the salmon rests, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes in a large bowl.
6
Drizzle the lemon juice over the vegetables and toss gently to coat.
7
Plate the salad, top with the pan-seared salmon, and sprinkle with hemp hearts for added texture and nutrition.