Fresh Salmon Rice Bowl with Crunchy Veggies

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

Fresh Salmon Rice Bowl with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Fresh Salmon Rice Bowl with Crunchy Veggies

Savor a light yet satisfying bowl featuring tender salmon, vibrant edamame, and a medley of crunchy fresh veggies. This dish is accented with a zesty drizzle of lemon and a hint of sesame, perfect for a balanced and energizing meal.

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NUTRITION

397kcal
Protein
34.5g
Fat
22.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Shelled Edamame

1/4 cup shredded Carrots

1/4 cup sliced Cucumber

1/4 cup shredded Red Cabbage

1 tsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lightly greased baking sheet. Season lightly with salt and pepper if desired or brush with a little lemon juice for extra flavor.

  • 3

    Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon is baking, prepare the crunchy veggie mix by combining shredded carrots, sliced cucumber, and shredded red cabbage in a bowl.

  • 5

    In a small bowl, whisk together low sodium soy sauce, sesame oil, and lemon juice to create a light dressing.

  • 6

    Once the salmon is done, gently flake it into bite-sized pieces and add to the bowl along with the shelled edamame.

  • 7

    Drizzle the dressing over the bowl and toss lightly to combine all flavors.

  • 8

    Serve immediately and enjoy your fresh, protein-packed rice bowl with crunchy veggies.

Fresh Salmon Rice Bowl with Crunchy Veggies

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

Fresh Salmon Rice Bowl with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Fresh Salmon Rice Bowl with Crunchy Veggies

Savor a light yet satisfying bowl featuring tender salmon, vibrant edamame, and a medley of crunchy fresh veggies. This dish is accented with a zesty drizzle of lemon and a hint of sesame, perfect for a balanced and energizing meal.

NUTRITION

397kcal
Protein
34.5g
Fat
22.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Shelled Edamame

1/4 cup shredded Carrots

1/4 cup sliced Cucumber

1/4 cup shredded Red Cabbage

1 tsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lightly greased baking sheet. Season lightly with salt and pepper if desired or brush with a little lemon juice for extra flavor.

  • 3

    Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.

  • 4

    While the salmon is baking, prepare the crunchy veggie mix by combining shredded carrots, sliced cucumber, and shredded red cabbage in a bowl.

  • 5

    In a small bowl, whisk together low sodium soy sauce, sesame oil, and lemon juice to create a light dressing.

  • 6

    Once the salmon is done, gently flake it into bite-sized pieces and add to the bowl along with the shelled edamame.

  • 7

    Drizzle the dressing over the bowl and toss lightly to combine all flavors.

  • 8

    Serve immediately and enjoy your fresh, protein-packed rice bowl with crunchy veggies.