Grilled Salmon Fillet with Crunchy Cabbage Slaw

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

Grilled Salmon Fillet with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Crunchy Cabbage Slaw

Grilled sockeye salmon seasoned with sea salt and pepper, served alongside a zesty lemon cabbage slaw with a satisfyingly fresh crunch.

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NUTRITION

322kcal
Protein
43.2g
Fat
13.3g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the salmon fillet on both sides with sea salt and black pepper.

  • 3

    Place the salmon on the grill skin-side down and cook for 4-5 minutes.

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

  • 5

    In a small bowl, whisk together the lemon juice and olive oil to create a light dressing.

  • 6

    Toss the shredded cabbage with the dressing until evenly coated.

  • 7

    Serve the grilled salmon immediately with the crunchy cabbage slaw on the side.

Grilled Salmon Fillet with Crunchy Cabbage Slaw

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

Grilled Salmon Fillet with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Crunchy Cabbage Slaw

Grilled sockeye salmon seasoned with sea salt and pepper, served alongside a zesty lemon cabbage slaw with a satisfyingly fresh crunch.

NUTRITION

322kcal
Protein
43.2g
Fat
13.3g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the salmon fillet on both sides with sea salt and black pepper.

  • 3

    Place the salmon on the grill skin-side down and cook for 4-5 minutes.

  • 4

    Flip the salmon carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

  • 5

    In a small bowl, whisk together the lemon juice and olive oil to create a light dressing.

  • 6

    Toss the shredded cabbage with the dressing until evenly coated.

  • 7

    Serve the grilled salmon immediately with the crunchy cabbage slaw on the side.