Silky Scrambled Eggs with Edamame and Seared Salmon

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

Silky Scrambled Eggs with Edamame and Seared Salmon

YOUR SOLIN GENERATED RECIPE

Silky Scrambled Eggs with Edamame and Seared Salmon

Experience a light yet satisfying Japanese-inspired breakfast with silky scrambled eggs, tender seared salmon, and vibrant edamame. This dish combines familiar flavors for a balanced start to your day, featuring delicate seasoning and a harmonious blend of textures.

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NUTRITION

431kcal
Protein
37.8g
Fat
26g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

2 ounces Wild-Caught Salmon Fillet (~56g)

1/2 cup Shelled Edamame (~100g)

1 teaspoon Low-Sodium Soy Sauce (5g)

1 teaspoon Sesame Oil (5g)

2 tablespoons chopped Green Onions (~10g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Pour in the sesame oil and let it warm up.

  • 2

    Season the salmon lightly with a pinch of low-sodium soy sauce. Place the salmon fillet in the skillet and sear for about 2-3 minutes on each side until it’s just cooked through, then remove and set aside to cool slightly.

  • 3

    In a bowl, whisk the eggs with a dash of low-sodium soy sauce until fully blended.

  • 4

    In the same skillet over low-medium heat, pour in the eggs. Gently stir continuously to form soft, silky scrambled eggs.

  • 5

    While the eggs cook, warm the shelled edamame (if necessary, microwave for about 30 seconds or briefly heat in a pan) just until heated through.

  • 6

    Break the seared salmon into bite-sized pieces and gently fold them into the scrambled eggs along with the edamame.

  • 7

    Finish with a sprinkle of chopped green onions for added freshness and serve immediately.

Silky Scrambled Eggs with Edamame and Seared Salmon

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

Silky Scrambled Eggs with Edamame and Seared Salmon

YOUR SOLIN GENERATED RECIPE

Silky Scrambled Eggs with Edamame and Seared Salmon

Experience a light yet satisfying Japanese-inspired breakfast with silky scrambled eggs, tender seared salmon, and vibrant edamame. This dish combines familiar flavors for a balanced start to your day, featuring delicate seasoning and a harmonious blend of textures.

NUTRITION

431kcal
Protein
37.8g
Fat
26g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

2 ounces Wild-Caught Salmon Fillet (~56g)

1/2 cup Shelled Edamame (~100g)

1 teaspoon Low-Sodium Soy Sauce (5g)

1 teaspoon Sesame Oil (5g)

2 tablespoons chopped Green Onions (~10g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Pour in the sesame oil and let it warm up.

  • 2

    Season the salmon lightly with a pinch of low-sodium soy sauce. Place the salmon fillet in the skillet and sear for about 2-3 minutes on each side until it’s just cooked through, then remove and set aside to cool slightly.

  • 3

    In a bowl, whisk the eggs with a dash of low-sodium soy sauce until fully blended.

  • 4

    In the same skillet over low-medium heat, pour in the eggs. Gently stir continuously to form soft, silky scrambled eggs.

  • 5

    While the eggs cook, warm the shelled edamame (if necessary, microwave for about 30 seconds or briefly heat in a pan) just until heated through.

  • 6

    Break the seared salmon into bite-sized pieces and gently fold them into the scrambled eggs along with the edamame.

  • 7

    Finish with a sprinkle of chopped green onions for added freshness and serve immediately.