Name: Grilled Salmon with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.1 ounces Pink Salmon Fillet; 2 large Egg Whites (hard-boiled and chopped); 1.1 cups shredded Green Cabbage; 0.4 cups shredded Carrots; 0.5 teaspoon Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Grilled Salmon with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Crunchy Cabbage Slaw

Tender pink salmon grilled with simple spices and served over a refreshing cabbage and egg white slaw with a bright, crisp finish.

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NUTRITION

Protein

55.1g

Fat

10.7g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

8.1 ounces Pink Salmon Fillet

2 large Egg Whites (hard-boiled and chopped)

1.1 cups shredded Green Cabbage

0.4 cups shredded Carrots

0.5 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Preheat a grill or non-stick grill pan over medium-high heat.
2
Season the salmon fillet with a pinch of salt, black pepper, and garlic powder.
3
Place the salmon on the grill and cook for approximately 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
4
While the salmon is grilling, prepare the slaw by combining the shredded cabbage, shredded carrots, and chopped hard-boiled egg whites in a medium mixing bowl.
5
In a small jar or bowl, whisk together the apple cider vinegar, Dijon mustard, and olive oil to create a light dressing.
6
Pour the dressing over the cabbage mixture and toss thoroughly to ensure everything is evenly coated.
7
Plate the crunchy slaw and top it with the warm grilled salmon fillet for a high-protein, clean lunch.