YOUR SOLIN GENERATED RECIPE
Grilled Salmon Salad with Mixed Greens and Lemon-Dill Yogurt Dressing
Grilled salmon fillet served over a bed of crisp mixed greens and garden vegetables, drizzled with a zesty lemon-dill yogurt dressing.
INGREDIENTS
5 ounces Salmon Fillet
3 cups Mixed Greens
1/2 cup Cherry Tomatoes, halved
1/2 cup Cucumber, sliced
1/4 cup Non-fat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill, chopped
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with salt and black pepper.
Heat a grill pan or non-stick skillet over medium-high heat and coat with the olive oil.
Place the salmon in the pan and grill for approximately 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
While the salmon cooks, whisk together the Greek yogurt, lemon juice, and chopped fresh dill in a small bowl to create the dressing.
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.
Place the grilled salmon on top of the greens and drizzle with the lemon-dill yogurt dressing before serving.