Name: Grilled Salmon Salad with Crunchy Vegetables and Sunflower Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Salmon Fillet; 2 cups Mixed Greens; 0.5 cup Cucumber, sliced; 3 medium Radishes, sliced; 0.25 cup Red Bell Pepper, chopped; 1 tablespoon Sunflower Seeds; 0.5 cup Strawberries, sliced; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Salmon Salad with Crunchy Vegetables and Sunflower Seeds

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

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Salad with Crunchy Vegetables and Sunflower Seeds

Grilled wild salmon served over a bed of crisp mixed greens and crunchy radishes, topped with juicy strawberries and buttery toasted sunflower seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

29.5g

Fat

20.2g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

2 cups Mixed Greens

0.5 cup Cucumber, sliced

3 medium Radishes, sliced

0.25 cup Red Bell Pepper, chopped

1 tablespoon Sunflower Seeds

0.5 cup Strawberries, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat a grill or grill pan to medium-high heat.
2
Season the salmon fillet with a pinch of salt and black pepper.
3
Place the salmon on the grill and cook for about 4 to 5 minutes per side until the fish is opaque and flakes easily.
4
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create a light vinaigrette.
5
Arrange the mixed greens, sliced cucumber, radishes, and red bell pepper in a large serving bowl.
6
Add the sliced strawberries to the vegetable mixture.
7
Top the salad with the grilled salmon fillet.
8
Sprinkle the toasted sunflower seeds over the top and drizzle with the prepared lemon-Dijon dressing.