Grilled Salmon Rice Bowl with Roasted Vegetables

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

Grilled Salmon Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Rice Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring perfectly grilled salmon paired with nutty brown rice, tender roasted red bell pepper and zucchini, and a sprinkle of edamame. This dish harmonizes savory and fresh flavors in every bite, balanced to fuel your day.

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NUTRITION

457kcal
Protein
41.5g
Fat
19.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/3 cup Cooked Brown Rice

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Shelled Edamame

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the salmon fillet with salt, pepper, and a squeeze of lemon juice if desired.

  • 3

    Grill the salmon for about 4-5 minutes per side until the flesh is opaque and flakes easily with a fork.

  • 4

    While the salmon is grilling, preheat your oven to 425°F and prepare a baking sheet lined with parchment paper.

  • 5

    Toss the sliced red bell pepper and zucchini with a light drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 6

    Roast the vegetables for 10-12 minutes until tender and slightly charred.

  • 7

    Warm the cooked brown rice if necessary.

  • 8

    Assemble your bowl by layering the brown rice at the base, topping with grilled salmon, then arranging the roasted vegetables around it, and finishing with a sprinkle of shelled edamame.

  • 9

    Serve immediately and enjoy a balanced, nutrient-packed meal.

Grilled Salmon Rice Bowl with Roasted Vegetables

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

Grilled Salmon Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Rice Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring perfectly grilled salmon paired with nutty brown rice, tender roasted red bell pepper and zucchini, and a sprinkle of edamame. This dish harmonizes savory and fresh flavors in every bite, balanced to fuel your day.

NUTRITION

457kcal
Protein
41.5g
Fat
19.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

1/3 cup Cooked Brown Rice

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Shelled Edamame

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the salmon fillet with salt, pepper, and a squeeze of lemon juice if desired.

  • 3

    Grill the salmon for about 4-5 minutes per side until the flesh is opaque and flakes easily with a fork.

  • 4

    While the salmon is grilling, preheat your oven to 425°F and prepare a baking sheet lined with parchment paper.

  • 5

    Toss the sliced red bell pepper and zucchini with a light drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 6

    Roast the vegetables for 10-12 minutes until tender and slightly charred.

  • 7

    Warm the cooked brown rice if necessary.

  • 8

    Assemble your bowl by layering the brown rice at the base, topping with grilled salmon, then arranging the roasted vegetables around it, and finishing with a sprinkle of shelled edamame.

  • 9

    Serve immediately and enjoy a balanced, nutrient-packed meal.