Crispy Salmon Rice Bowl with Fresh Vegetables

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

Crispy Salmon Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Rice Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring a crispy salmon fillet atop a bed of fluffy quinoa, steamed broccoli, and crunchy edamame, accented with fresh slices of cucumber and shredded carrot. Lightly coated with a golden panko crust and finished with a drizzle of olive oil and a hint of teriyaki, this bowl is as appealing to the eye as it is to the palate.

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NUTRITION

494kcal
Protein
37.8g
Fat
23.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/3 cup cooked Quinoa

1/2 cup steamed Broccoli

1/4 cup cooked Edamame

1/4 cup sliced Cucumber

1/4 cup shredded Carrot

1/8 cup Panko Breadcrumbs

1 tsp Olive Oil

1 tsp Teriyaki Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Brush the salmon fillet lightly with olive oil. Dredge the top side in panko breadcrumbs to create a light crispy coating.

  • 3

    Place the salmon on a lined baking tray and bake for 10-12 minutes until the salmon is cooked through and the topping is golden.

  • 4

    In the meantime, prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    Steam the broccoli and edamame until tender-crisp. Slice the cucumber and shred the carrot.

  • 6

    Assemble the bowl by placing cooked quinoa at the base, then add the steamed broccoli, edamame, cucumber, and carrot.

  • 7

    Slice the crispy salmon and place on top of the bowl. Drizzle with a small amount of teriyaki sauce for extra flavor.

  • 8

    Serve immediately and enjoy your balanced, flavorful bowl.

Crispy Salmon Rice Bowl with Fresh Vegetables

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

Crispy Salmon Rice Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Salmon Rice Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring a crispy salmon fillet atop a bed of fluffy quinoa, steamed broccoli, and crunchy edamame, accented with fresh slices of cucumber and shredded carrot. Lightly coated with a golden panko crust and finished with a drizzle of olive oil and a hint of teriyaki, this bowl is as appealing to the eye as it is to the palate.

NUTRITION

494kcal
Protein
37.8g
Fat
23.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/3 cup cooked Quinoa

1/2 cup steamed Broccoli

1/4 cup cooked Edamame

1/4 cup sliced Cucumber

1/4 cup shredded Carrot

1/8 cup Panko Breadcrumbs

1 tsp Olive Oil

1 tsp Teriyaki Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Brush the salmon fillet lightly with olive oil. Dredge the top side in panko breadcrumbs to create a light crispy coating.

  • 3

    Place the salmon on a lined baking tray and bake for 10-12 minutes until the salmon is cooked through and the topping is golden.

  • 4

    In the meantime, prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    Steam the broccoli and edamame until tender-crisp. Slice the cucumber and shred the carrot.

  • 6

    Assemble the bowl by placing cooked quinoa at the base, then add the steamed broccoli, edamame, cucumber, and carrot.

  • 7

    Slice the crispy salmon and place on top of the bowl. Drizzle with a small amount of teriyaki sauce for extra flavor.

  • 8

    Serve immediately and enjoy your balanced, flavorful bowl.