Creamy Avocado Salmon Bowl with Toasted Nuts

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

Creamy Avocado Salmon Bowl with Toasted Nuts

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Salmon Bowl with Toasted Nuts

Enjoy a vibrant bowl that balances tender baked salmon with the creaminess of avocado and a delightful crunch from toasted almonds, all atop a bed of fresh mixed greens and cherry tomatoes. A subtle boost of egg white protein ties the dish together for a light yet satisfying meal.

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NUTRITION

400kcal
Protein
32.9g
Fat
25.6g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/4 avocado

2 cups Mixed Greens

1 tbsp Toasted Almonds

1/2 cup Cherry Tomatoes

1 large Egg White

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PREPARATION

  • 1

    Preheat the oven to 400°F. Season the salmon fillet with salt, pepper, and a squeeze of lemon.

  • 2

    Place the salmon on a baking tray lined with parchment paper and bake for 12-15 minutes until cooked through.

  • 3

    While the salmon bakes, lightly toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant.

  • 4

    Prepare the base by arranging mixed greens in a bowl, then topping with sliced cherry tomatoes and chopped avocado.

  • 5

    Separate the egg white from the yolk and gently scramble it in a non-stick pan until just set.

  • 6

    Once the salmon is ready, flake it into bite-sized pieces and add it to the bowl along with the scrambled egg white.

  • 7

    Sprinkle the toasted almonds over the top and finish with an optional drizzle of lemon juice or a light vinaigrette if desired.

Creamy Avocado Salmon Bowl with Toasted Nuts

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

Creamy Avocado Salmon Bowl with Toasted Nuts

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Salmon Bowl with Toasted Nuts

Enjoy a vibrant bowl that balances tender baked salmon with the creaminess of avocado and a delightful crunch from toasted almonds, all atop a bed of fresh mixed greens and cherry tomatoes. A subtle boost of egg white protein ties the dish together for a light yet satisfying meal.

NUTRITION

400kcal
Protein
32.9g
Fat
25.6g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/4 avocado

2 cups Mixed Greens

1 tbsp Toasted Almonds

1/2 cup Cherry Tomatoes

1 large Egg White

PREPARATION

  • 1

    Preheat the oven to 400°F. Season the salmon fillet with salt, pepper, and a squeeze of lemon.

  • 2

    Place the salmon on a baking tray lined with parchment paper and bake for 12-15 minutes until cooked through.

  • 3

    While the salmon bakes, lightly toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant.

  • 4

    Prepare the base by arranging mixed greens in a bowl, then topping with sliced cherry tomatoes and chopped avocado.

  • 5

    Separate the egg white from the yolk and gently scramble it in a non-stick pan until just set.

  • 6

    Once the salmon is ready, flake it into bite-sized pieces and add it to the bowl along with the scrambled egg white.

  • 7

    Sprinkle the toasted almonds over the top and finish with an optional drizzle of lemon juice or a light vinaigrette if desired.