Name: Pan-Seared Salmon Salad with Lemon-Dill Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Mixed baby greens; 0.5 cup Cherry tomatoes; 0.5 cup Cucumber; 0.75 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 1 tbsp Fresh dill; 1 tsp Shallot

Pan-Seared Salmon Salad with Lemon-Dill Vinaigrette

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 Salad with Lemon-Dill Vinaigrette

Pan-seared salmon fillet with a crispy skin served over a vibrant bed of mixed greens and crunchy cucumbers, drizzled with a zesty lemon-dill vinaigrette.

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NUTRITION

Protein

44.2g

Fat

37.4g

Carbs

11g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

0.5 cup Cherry tomatoes

0.5 cup Cucumber

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tbsp Fresh dill

1 tsp Shallot

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
2
Heat avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
4
Flip the fillet and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
5
While salmon rests, whisk together olive oil, lemon juice, Dijon mustard, minced shallot, and chopped fresh dill in a small bowl.
6
In a large bowl, toss the mixed baby greens, halved cherry tomatoes, and sliced cucumbers with half of the dressing.
7
Plate the salad and top with the warm pan-seared salmon, then drizzle the remaining vinaigrette over the fish.