Seared Salmon over Rocket and Lettuce Salad with Lemon Vinaigrette

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

Seared Salmon over Rocket and Lettuce Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Salmon over Rocket and Lettuce Salad with Lemon Vinaigrette

Pan-seared salmon fillet served over a crisp bed of rocket and romaine lettuce, tossed in a zesty lemon-dijon vinaigrette for a bright, refreshing finish.

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NUTRITION

403kcal
Protein
47.3g
Fat
20.1g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild Salmon Fillet

2 cups Rocket (Arugula)

2 cups chopped Romaine Lettuce

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 cup sliced Cucumber

1 tsp Dijon Mustard

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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 cracked black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly coat with a tiny bit of oil spray if necessary.

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your preferred level of doneness.

  • 5

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

  • 6

    In a large salad bowl, combine the rocket, chopped romaine, and cucumber slices.

  • 7

    Drizzle the lemon vinaigrette over the greens and toss gently to ensure everything is lightly coated.

  • 8

    Transfer the salad to a serving plate and top with the warm seared salmon fillet.

Seared Salmon over Rocket and Lettuce Salad with Lemon Vinaigrette

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

Seared Salmon over Rocket and Lettuce Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Salmon over Rocket and Lettuce Salad with Lemon Vinaigrette

Pan-seared salmon fillet served over a crisp bed of rocket and romaine lettuce, tossed in a zesty lemon-dijon vinaigrette for a bright, refreshing finish.

NUTRITION

403kcal
Protein
47.3g
Fat
20.1g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild Salmon Fillet

2 cups Rocket (Arugula)

2 cups chopped Romaine Lettuce

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 cup sliced Cucumber

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and lightly coat with a tiny bit of oil spray if necessary.

  • 3

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

  • 4

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your preferred level of doneness.

  • 5

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

  • 6

    In a large salad bowl, combine the rocket, chopped romaine, and cucumber slices.

  • 7

    Drizzle the lemon vinaigrette over the greens and toss gently to ensure everything is lightly coated.

  • 8

    Transfer the salad to a serving plate and top with the warm seared salmon fillet.