Crispy Salmon Rice Bowl with Fresh Vegetables

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

Crispy Salmon Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Rice Bowl with Fresh Vegetables

Enjoy this vibrant bowl featuring a crispy salmon fillet paired with nutty brown rice, steamed broccoli, shredded carrots, and a pop of edamame. Finished with a drizzle of toasted sesame oil for a delicious umami kick, this bowl is satisfying and balanced for a wholesome meal any time of day.

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NUTRITION

474kcal
Protein
35.3g
Fat
22.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup steamed Broccoli

1/4 cup shredded Carrots

1/4 cup shelled Edamame

1 tsp Sesame Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F. Lightly pat the salmon dry with a paper towel.

  • 2

    Place the salmon fillet on a baking tray lined with parchment paper. Optionally, season with salt, pepper, and a squeeze of lemon.

  • 3

    Bake the salmon for 10-12 minutes until the skin is crisp and the flesh is just cooked through.

  • 4

    While the salmon is baking, prepare the brown rice if not pre-cooked; otherwise, warm the pre-cooked rice in a small pan.

  • 5

    Steam the broccoli until tender, about 3-4 minutes. Shred the raw carrots if not pre-shredded.

  • 6

    Warm the shelled edamame briefly in the microwave or in a pan until heated through.

  • 7

    To assemble, place the warm brown rice in a bowl, arrange the crispy salmon fillet on top, and surround with the steamed broccoli, shredded carrots, and edamame.

  • 8

    Drizzle sesame oil lightly over the bowl and serve immediately.

Crispy Salmon Rice Bowl with Fresh Vegetables

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

Crispy Salmon Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Rice Bowl with Fresh Vegetables

Enjoy this vibrant bowl featuring a crispy salmon fillet paired with nutty brown rice, steamed broccoli, shredded carrots, and a pop of edamame. Finished with a drizzle of toasted sesame oil for a delicious umami kick, this bowl is satisfying and balanced for a wholesome meal any time of day.

NUTRITION

474kcal
Protein
35.3g
Fat
22.1g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 cup steamed Broccoli

1/4 cup shredded Carrots

1/4 cup shelled Edamame

1 tsp Sesame Oil

PREPARATION

  • 1

    Preheat the oven to 425°F. Lightly pat the salmon dry with a paper towel.

  • 2

    Place the salmon fillet on a baking tray lined with parchment paper. Optionally, season with salt, pepper, and a squeeze of lemon.

  • 3

    Bake the salmon for 10-12 minutes until the skin is crisp and the flesh is just cooked through.

  • 4

    While the salmon is baking, prepare the brown rice if not pre-cooked; otherwise, warm the pre-cooked rice in a small pan.

  • 5

    Steam the broccoli until tender, about 3-4 minutes. Shred the raw carrots if not pre-shredded.

  • 6

    Warm the shelled edamame briefly in the microwave or in a pan until heated through.

  • 7

    To assemble, place the warm brown rice in a bowl, arrange the crispy salmon fillet on top, and surround with the steamed broccoli, shredded carrots, and edamame.

  • 8

    Drizzle sesame oil lightly over the bowl and serve immediately.