Baked Salmon with Fennel and Radish Salad

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

Baked Salmon with Fennel and Radish Salad

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Fennel and Radish Salad

Oven-roasted salmon fillet paired with a shaved fennel and radish salad, tossed in a bright lemon dressing for a refreshing crunch.

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NUTRITION

156kcal
Protein
11.6g
Fat
8.6g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

1.76 ounces Salmon Fillet

0.8 cup sliced Fennel Bulb

0.35 cup sliced Radishes

0.4 cup sliced Cucumber

0.6 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the baking sheet and season lightly with sea salt and black pepper.

  • 3

    Bake the salmon for 10-12 minutes until it is opaque and flakes easily with a fork.

  • 4

    While the salmon cooks, use a mandoline or a sharp knife to very thinly shave the fennel bulb and radishes.

  • 5

    Slice the cucumber into thin rounds and combine with the fennel and radishes in a mixing bowl.

  • 6

    In a small jar or bowl, whisk together the lemon juice and extra virgin olive oil to create a light vinaigrette.

  • 7

    Toss the shaved vegetables with the dressing until well coated.

  • 8

    Plate the fresh salad and top with the warm baked salmon to serve.

Baked Salmon with Fennel and Radish Salad

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

Baked Salmon with Fennel and Radish Salad

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Fennel and Radish Salad

Oven-roasted salmon fillet paired with a shaved fennel and radish salad, tossed in a bright lemon dressing for a refreshing crunch.

NUTRITION

156kcal
Protein
11.6g
Fat
8.6g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

1.76 ounces Salmon Fillet

0.8 cup sliced Fennel Bulb

0.35 cup sliced Radishes

0.4 cup sliced Cucumber

0.6 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the baking sheet and season lightly with sea salt and black pepper.

  • 3

    Bake the salmon for 10-12 minutes until it is opaque and flakes easily with a fork.

  • 4

    While the salmon cooks, use a mandoline or a sharp knife to very thinly shave the fennel bulb and radishes.

  • 5

    Slice the cucumber into thin rounds and combine with the fennel and radishes in a mixing bowl.

  • 6

    In a small jar or bowl, whisk together the lemon juice and extra virgin olive oil to create a light vinaigrette.

  • 7

    Toss the shaved vegetables with the dressing until well coated.

  • 8

    Plate the fresh salad and top with the warm baked salmon to serve.