Fresh Salmon and Avocado Rice Bowl with Crispy Vegetables

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

Fresh Salmon and Avocado Rice Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Avocado Rice Bowl with Crispy Vegetables

Enjoy a balanced bowl featuring a succulent 5 oz salmon fillet and a lightly poached egg served over a bed of nutty brown rice and crisp, colorful vegetables. Topped with creamy avocado, this dish offers vibrant freshness, delightful textures, and a perfect harmony of flavors for a nutritious meal any time of day.

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NUTRITION

532kcal
Protein
40.5g
Fat
29.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 large Egg

1/4 medium Avocado (quartered)

1/3 cup Cooked Brown Rice

1 cup Mixed Crisp Vegetables

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Season the salmon lightly with salt and pepper.

  • 2

    Sear the salmon fillet skin-side down (if applicable) for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until cooked through.

  • 3

    In a separate small pot, bring water to a gentle simmer and poach the egg for about 3 minutes for a runny yolk or longer for a firmer yolk.

  • 4

    While the salmon and egg are cooking, warm the brown rice in a microwave or over low heat in a pan. Toss the mixed vegetables in a light spray of oil and sauté them over medium-high heat for 2-3 minutes until just tender but still crisp.

  • 5

    Assemble the bowl by placing the warm rice at the base, then layering the crispy vegetables on one side. Top with the seared salmon and gently place the poached egg on the other side.

  • 6

    Finish by adding the quartered avocado on top, and drizzle lightly with lemon juice, salt, and pepper to taste. Serve immediately.

Fresh Salmon and Avocado Rice Bowl with Crispy Vegetables

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

Fresh Salmon and Avocado Rice Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Avocado Rice Bowl with Crispy Vegetables

Enjoy a balanced bowl featuring a succulent 5 oz salmon fillet and a lightly poached egg served over a bed of nutty brown rice and crisp, colorful vegetables. Topped with creamy avocado, this dish offers vibrant freshness, delightful textures, and a perfect harmony of flavors for a nutritious meal any time of day.

NUTRITION

532kcal
Protein
40.5g
Fat
29.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 large Egg

1/4 medium Avocado (quartered)

1/3 cup Cooked Brown Rice

1 cup Mixed Crisp Vegetables

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Season the salmon lightly with salt and pepper.

  • 2

    Sear the salmon fillet skin-side down (if applicable) for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until cooked through.

  • 3

    In a separate small pot, bring water to a gentle simmer and poach the egg for about 3 minutes for a runny yolk or longer for a firmer yolk.

  • 4

    While the salmon and egg are cooking, warm the brown rice in a microwave or over low heat in a pan. Toss the mixed vegetables in a light spray of oil and sauté them over medium-high heat for 2-3 minutes until just tender but still crisp.

  • 5

    Assemble the bowl by placing the warm rice at the base, then layering the crispy vegetables on one side. Top with the seared salmon and gently place the poached egg on the other side.

  • 6

    Finish by adding the quartered avocado on top, and drizzle lightly with lemon juice, salt, and pepper to taste. Serve immediately.