Name: Pan-Seared Salmon with Garden Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild-caught salmon fillet; 0.5 tsp Avocado oil; 2 cup Mixed baby greens; 0.5 cup Sliced cucumber; 0.5 cup Halved cherry tomatoes; 0.25 cup Sliced radishes; 1 tbsp Fresh lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Chopped fresh dill

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Garden Salad

Pan-seared wild salmon fillet served over a crisp garden salad tossed in a bright and zesty lemon-dill vinaigrette.

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NUTRITION

Protein

43.6g

Fat

16.1g

Carbs

10.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-caught salmon fillet

0.5 tsp Avocado oil

2 cup Mixed baby greens

0.5 cup Sliced cucumber

0.5 cup Halved cherry tomatoes

0.25 cup Sliced radishes

1 tbsp Fresh lemon juice

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh dill

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with half of the 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, flesh-side down, and sear for 4 minutes until a golden-brown crust forms.
4
Flip the fillet and cook for another 3 minutes on the skin side until the salmon is opaque and flakes easily.
5
In a small bowl, whisk together the lemon juice, Dijon mustard, chopped fresh dill, and the remaining sea salt and pepper.
6
In a large bowl, combine the mixed baby greens, sliced cucumber, cherry tomatoes, and radishes.
7
Drizzle the lemon-dill dressing over the vegetables and toss gently to coat.
8
Transfer the salad to a plate and top with the warm pan-seared salmon fillet.