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

Savor the crunch and freshness in this vibrant bowl featuring a lightly breaded salmon fillet served atop a bed of nutty brown rice and an assortment of crisp, fresh vegetables. Every bite delivers a mix of textures and flavors that are both satisfying and nourishing.

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NUTRITION

577kcal
Protein
41.2g
Fat
26.6g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1/4 cup shelled Edamame

1/2 cup diced Cucumber

1/3 cup shredded Carrot

2 tbsp Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking tray with parchment paper.

  • 2

    Pat the salmon fillet dry. Brush with olive oil and season lightly with salt and pepper if desired.

  • 3

    Coat the top of the salmon with panko breadcrumbs, gently pressing them to adhere.

  • 4

    Bake the salmon in the preheated oven for 12-15 minutes until the coating is crisp and the fish flakes easily.

  • 5

    While the salmon bakes, heat the cooked brown rice in a small pan or microwave until warm.

  • 6

    In a bowl, combine the edamame, diced cucumber, and shredded carrot.

  • 7

    Once the salmon is done, flake it into large pieces and arrange over the rice. Top with the mixed vegetables.

  • 8

    Drizzle the low-sodium soy sauce over the bowl for an added burst of flavor. 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

Savor the crunch and freshness in this vibrant bowl featuring a lightly breaded salmon fillet served atop a bed of nutty brown rice and an assortment of crisp, fresh vegetables. Every bite delivers a mix of textures and flavors that are both satisfying and nourishing.

NUTRITION

577kcal
Protein
41.2g
Fat
26.6g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1/4 cup shelled Edamame

1/2 cup diced Cucumber

1/3 cup shredded Carrot

2 tbsp Panko Breadcrumbs

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking tray with parchment paper.

  • 2

    Pat the salmon fillet dry. Brush with olive oil and season lightly with salt and pepper if desired.

  • 3

    Coat the top of the salmon with panko breadcrumbs, gently pressing them to adhere.

  • 4

    Bake the salmon in the preheated oven for 12-15 minutes until the coating is crisp and the fish flakes easily.

  • 5

    While the salmon bakes, heat the cooked brown rice in a small pan or microwave until warm.

  • 6

    In a bowl, combine the edamame, diced cucumber, and shredded carrot.

  • 7

    Once the salmon is done, flake it into large pieces and arrange over the rice. Top with the mixed vegetables.

  • 8

    Drizzle the low-sodium soy sauce over the bowl for an added burst of flavor. Serve immediately.