Name: Grilled Salmon Salad with Crisp Greens and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Wild Atlantic Salmon; 1 Large Egg; 1/4 cup Cooked Buckwheat; 2 cups Mixed Greens; 1/2 cup Sliced Cucumber; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Salmon Salad with Crisp Greens and Lemon Vinaigrette

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 Crisp Greens and Lemon Vinaigrette

Tender grilled salmon and a jammy soft-boiled egg served over nutty buckwheat and fresh greens, finished with a zesty lemon vinaigrette.

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NUTRITION

Protein

31.9g

Fat

23.6g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Wild Atlantic Salmon

1 Large Egg

1/4 cup Cooked Buckwheat

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Cook the buckwheat according to package instructions and allow it to cool to room temperature.
2
Bring a small pot of water to a boil, gently lower in the egg, and cook for 7 minutes for a jammy yolk, then immediately transfer to an ice bath and peel once cooled.
3
Season the salmon fillet with a pinch of sea salt and black pepper, then grill over medium-high heat for approximately 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, fresh lemon juice, and Dijon mustard to create a bright vinaigrette.
5
In a large serving bowl, combine the mixed greens, sliced cucumber, and cooled buckwheat.
6
Toss the salad with half of the lemon vinaigrette to coat the leaves evenly.
7
Top the greens with the grilled salmon fillet and the halved soft-boiled egg.
8
Drizzle the remaining vinaigrette over the salmon and egg before serving.