Fresh Salmon and Crunchy Vegetable Rice Bowl

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

Fresh Salmon and Crunchy Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Crunchy Vegetable Rice Bowl

Enjoy a vibrant bowl that balances the rich, savory flavor of a freshly seared salmon fillet with the delightful crunch of mixed vegetables, creamy edamame, and nutty brown rice. A splash of lemon juice and a drizzle of olive oil ties the dish together with a bright, refreshing finish.

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NUTRITION

488kcal
Protein
34.1g
Fat
22.2g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

100g Fresh Salmon Fillet

1/2 cup Shelled Edamame (boiled)

1/2 cup cooked Brown Rice

1/4 cup diced Red Bell Pepper

1/4 cup julienned Carrot

1/4 cup diced Cucumber

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add the salmon, cooking for about 3-4 minutes per side until it is seared on the outside and cooked to your desired doneness.

  • 3

    Meanwhile, if not pre-cooked, prepare the brown rice according to package directions and steam or boil the edamame until tender.

  • 4

    In a bowl, combine the cooked rice, edamame, diced red bell pepper, julienned carrot, and diced cucumber.

  • 5

    Flake the cooked salmon into chunks and add to the bowl.

  • 6

    Drizzle the lemon juice and olive oil over the mixture, tossing gently to combine all the flavors.

  • 7

    Taste and adjust seasoning with additional salt and pepper if necessary, then serve immediately.

Fresh Salmon and Crunchy Vegetable Rice Bowl

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

Fresh Salmon and Crunchy Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Crunchy Vegetable Rice Bowl

Enjoy a vibrant bowl that balances the rich, savory flavor of a freshly seared salmon fillet with the delightful crunch of mixed vegetables, creamy edamame, and nutty brown rice. A splash of lemon juice and a drizzle of olive oil ties the dish together with a bright, refreshing finish.

NUTRITION

488kcal
Protein
34.1g
Fat
22.2g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

100g Fresh Salmon Fillet

1/2 cup Shelled Edamame (boiled)

1/2 cup cooked Brown Rice

1/4 cup diced Red Bell Pepper

1/4 cup julienned Carrot

1/4 cup diced Cucumber

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and add the salmon, cooking for about 3-4 minutes per side until it is seared on the outside and cooked to your desired doneness.

  • 3

    Meanwhile, if not pre-cooked, prepare the brown rice according to package directions and steam or boil the edamame until tender.

  • 4

    In a bowl, combine the cooked rice, edamame, diced red bell pepper, julienned carrot, and diced cucumber.

  • 5

    Flake the cooked salmon into chunks and add to the bowl.

  • 6

    Drizzle the lemon juice and olive oil over the mixture, tossing gently to combine all the flavors.

  • 7

    Taste and adjust seasoning with additional salt and pepper if necessary, then serve immediately.