Seared Salmon with Crunchy Cabbage Slaw

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

Seared Salmon with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crunchy Cabbage Slaw

Pan-seared salmon fillet served over a vibrant mix of shredded cabbage and carrots, finished with hemp hearts and a zesty lime dressing for a satisfying crunch.

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NUTRITION

407kcal
Protein
41.1g
Fat
21.7g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Shredded Green Cabbage

0.5 cup Shredded Carrots

1 tablespoon Hemp Hearts

1 teaspoon Avocado Oil

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.

  • 5

    While the salmon cooks, whisk the lime juice with a small pinch of salt in a medium bowl.

  • 6

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the lime dressing.

  • 7

    Transfer the crunchy slaw to a plate, top with the seared salmon, and garnish with hemp hearts for a nutty finish.

Seared Salmon with Crunchy Cabbage Slaw

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

Seared Salmon with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crunchy Cabbage Slaw

Pan-seared salmon fillet served over a vibrant mix of shredded cabbage and carrots, finished with hemp hearts and a zesty lime dressing for a satisfying crunch.

NUTRITION

407kcal
Protein
41.1g
Fat
21.7g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Shredded Green Cabbage

0.5 cup Shredded Carrots

1 tablespoon Hemp Hearts

1 teaspoon Avocado Oil

1 tablespoon Lime Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.

  • 5

    While the salmon cooks, whisk the lime juice with a small pinch of salt in a medium bowl.

  • 6

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the lime dressing.

  • 7

    Transfer the crunchy slaw to a plate, top with the seared salmon, and garnish with hemp hearts for a nutty finish.