Flaky Salmon with Sesame Brown Rice and Fresh Cucumber-Avocado Salad

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

Flaky Salmon with Sesame Brown Rice and Fresh Cucumber-Avocado Salad

YOUR SOLIN GENERATED RECIPE

Flaky Salmon with Sesame Brown Rice and Fresh Cucumber-Avocado Salad

Enjoy a harmonious blend of flaky, tender salmon paired with nutty brown rice and a refreshing cucumber-avocado salad subtly enhanced with toasted sesame seeds. This dish is as vibrant in color as it is balanced in flavor, offering a light yet satisfying meal perfect for any time of day.

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NUTRITION

515kcal
Protein
34.8g
Fat
31.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/3 cup Cooked Brown Rice

1/4 medium Cucumber

1/2 medium Avocado

1 tsp Sesame Seeds

1 tsp Sesame Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet lightly with salt and pepper. Place it on the tray and bake for 12-15 minutes until it flakes easily with a fork.

  • 3

    While the salmon bakes, prepare the brown rice according to package instructions if not already cooked.

  • 4

    Dice the cucumber and avocado into bite-size pieces and place them in a bowl.

  • 5

    Drizzle the diced vegetables with lemon juice and sesame oil, then gently toss in the sesame seeds. Season with a pinch of salt and pepper.

  • 6

    To plate, place a serving of cooked brown rice on the plate, top with the baked salmon, and add a generous side of the cucumber-avocado salad. Serve immediately.

Flaky Salmon with Sesame Brown Rice and Fresh Cucumber-Avocado Salad

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

Flaky Salmon with Sesame Brown Rice and Fresh Cucumber-Avocado Salad

YOUR SOLIN GENERATED RECIPE

Flaky Salmon with Sesame Brown Rice and Fresh Cucumber-Avocado Salad

Enjoy a harmonious blend of flaky, tender salmon paired with nutty brown rice and a refreshing cucumber-avocado salad subtly enhanced with toasted sesame seeds. This dish is as vibrant in color as it is balanced in flavor, offering a light yet satisfying meal perfect for any time of day.

NUTRITION

515kcal
Protein
34.8g
Fat
31.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/3 cup Cooked Brown Rice

1/4 medium Cucumber

1/2 medium Avocado

1 tsp Sesame Seeds

1 tsp Sesame Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet lightly with salt and pepper. Place it on the tray and bake for 12-15 minutes until it flakes easily with a fork.

  • 3

    While the salmon bakes, prepare the brown rice according to package instructions if not already cooked.

  • 4

    Dice the cucumber and avocado into bite-size pieces and place them in a bowl.

  • 5

    Drizzle the diced vegetables with lemon juice and sesame oil, then gently toss in the sesame seeds. Season with a pinch of salt and pepper.

  • 6

    To plate, place a serving of cooked brown rice on the plate, top with the baked salmon, and add a generous side of the cucumber-avocado salad. Serve immediately.