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 featuring tender baked salmon paired with nutty brown rice and a medley of crunchy vegetables. The subtle flavors of fresh cucumber, red bell pepper, and shredded carrot perfectly complement the savory salmon and the protein-packed edamame, making this bowl a balanced, satisfying meal ideal for any time of day.

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NUTRITION

432kcal
Protein
33.6g
Fat
17.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1/4 cup Shelled Edamame

1/2 cup Sliced Cucumber

1/2 cup Julienne Red Bell Pepper

1 medium Carrot, shredded

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lightly greased baking sheet. Season with salt, pepper, and any desired herbs (optional: a squeeze of lemon works beautifully).

  • 3

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

  • 4

    While the salmon is baking, prepare the brown rice according to package directions if not already cooked.

  • 5

    In a bowl, combine the cooked brown rice with shelled edamame, sliced cucumber, julienned red bell pepper, and shredded carrot.

  • 6

    Once the salmon is cooked, flake it into bite-sized pieces and gently mix into the rice and vegetable bowl.

  • 7

    Drizzle with a light dressing or a squeeze of lemon juice if desired, toss to combine, and 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 featuring tender baked salmon paired with nutty brown rice and a medley of crunchy vegetables. The subtle flavors of fresh cucumber, red bell pepper, and shredded carrot perfectly complement the savory salmon and the protein-packed edamame, making this bowl a balanced, satisfying meal ideal for any time of day.

NUTRITION

432kcal
Protein
33.6g
Fat
17.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1/4 cup Shelled Edamame

1/2 cup Sliced Cucumber

1/2 cup Julienne Red Bell Pepper

1 medium Carrot, shredded

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lightly greased baking sheet. Season with salt, pepper, and any desired herbs (optional: a squeeze of lemon works beautifully).

  • 3

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

  • 4

    While the salmon is baking, prepare the brown rice according to package directions if not already cooked.

  • 5

    In a bowl, combine the cooked brown rice with shelled edamame, sliced cucumber, julienned red bell pepper, and shredded carrot.

  • 6

    Once the salmon is cooked, flake it into bite-sized pieces and gently mix into the rice and vegetable bowl.

  • 7

    Drizzle with a light dressing or a squeeze of lemon juice if desired, toss to combine, and serve immediately.