Fresh Salmon Rice Bowl with Crunchy Vegetables

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

Fresh Salmon Rice Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Salmon Rice Bowl with Crunchy Vegetables

Savor the vibrant flavors of this fresh salmon rice bowl, featuring a perfectly seared salmon fillet atop a bed of tender brown rice and a medley of crunchy vegetables. Topped with a handful of steamed edamame, this colorful dish offers a delightful balance of textures and a refreshing burst of taste in every bite.

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NUTRITION

475kcal
Protein
34.5g
Fat
21.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Brown Rice

1/2 cup sliced Cucumber

1 medium Carrot, shredded

1/2 cup shredded Red Cabbage

1/4 cup Shelled Edamame

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat. Pat the salmon fillet dry and season lightly with salt and pepper if desired.

  • 2

    Sear the salmon for about 3-4 minutes on each side until it is cooked through and has a nice golden crust.

  • 3

    While the salmon is cooking, prepare the base by placing 1/2 cup of cooked brown rice into a bowl.

  • 4

    Arrange the sliced cucumber, shredded carrot, and red cabbage over the rice.

  • 5

    Steam or microwave the shelled edamame for a couple of minutes until tender.

  • 6

    Once the salmon is done, place it on top of the vegetable bed, and add the edamame around it.

  • 7

    Drizzle with low-sodium soy sauce and sesame oil to bring all the flavors together.

  • 8

    Garnish with a sprinkle of sesame seeds or chopped green onions if desired, and serve immediately.

Fresh Salmon Rice Bowl with Crunchy Vegetables

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

Fresh Salmon Rice Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Salmon Rice Bowl with Crunchy Vegetables

Savor the vibrant flavors of this fresh salmon rice bowl, featuring a perfectly seared salmon fillet atop a bed of tender brown rice and a medley of crunchy vegetables. Topped with a handful of steamed edamame, this colorful dish offers a delightful balance of textures and a refreshing burst of taste in every bite.

NUTRITION

475kcal
Protein
34.5g
Fat
21.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Brown Rice

1/2 cup sliced Cucumber

1 medium Carrot, shredded

1/2 cup shredded Red Cabbage

1/4 cup Shelled Edamame

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat. Pat the salmon fillet dry and season lightly with salt and pepper if desired.

  • 2

    Sear the salmon for about 3-4 minutes on each side until it is cooked through and has a nice golden crust.

  • 3

    While the salmon is cooking, prepare the base by placing 1/2 cup of cooked brown rice into a bowl.

  • 4

    Arrange the sliced cucumber, shredded carrot, and red cabbage over the rice.

  • 5

    Steam or microwave the shelled edamame for a couple of minutes until tender.

  • 6

    Once the salmon is done, place it on top of the vegetable bed, and add the edamame around it.

  • 7

    Drizzle with low-sodium soy sauce and sesame oil to bring all the flavors together.

  • 8

    Garnish with a sprinkle of sesame seeds or chopped green onions if desired, and serve immediately.