Name: Sushi Ginger Salmon Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Shelled edamame; 1 cup Sliced cucumber; 0.5 cup Shredded carrots; 2 cup Mixed baby greens; 1 tbsp Pickled ginger; 2 tbsp Rice vinegar; 1 tbsp Coconut aminos; 0.5 tsp Toasted sesame oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Black sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Sushi Ginger Salmon Salad

Pan-seared salmon fillet glazed with coconut aminos served over a vibrant bed of crisp greens and pickled ginger for a refreshing, zesty crunch.

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NUTRITION

Protein

41.9g

Fat

29.1g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Shelled edamame

1 cup Sliced cucumber

0.5 cup Shredded carrots

2 cup Mixed baby greens

1 tbsp Pickled ginger

2 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Black sesame seeds

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PREPARATION

1
Season the salmon fillet with sea salt and black pepper on both sides.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.
3
In a small bowl, whisk together the rice vinegar, coconut aminos, and toasted sesame oil to create the dressing.
4
In a large salad bowl, combine the mixed baby greens, sliced cucumber, shredded carrots, and shelled edamame.
5
Place the seared salmon on top of the salad and garnish with pickled ginger and black sesame seeds.
6
Drizzle the prepared dressing over the entire salad and serve immediately.