YOUR SOLIN GENERATED RECIPE
Crispy Salmon Bowl with Fresh Corn Tomato Salsa and Creamy Protein Yogurt Dressing
Enjoy a vibrant bowl featuring oven-crisped salmon fillet accented with a light panko crust, accompanied by a refreshing corn tomato salsa and a tangy, protein-packed Greek yogurt dressing. This dish combines textures and flavors that delight, making it a perfect balance of indulgence and clean nutrition.
INGREDIENTS
4 oz Salmon Fillet
1/4 cup Panko Breadcrumbs
1 large Egg White
1/2 cup Corn Kernels
1/2 cup Diced Tomato
2 tbsp Chopped Red Onion
2 tbsp Fresh Cilantro
2 tbsp Lime Juice
1/2 cup Nonfat Greek Yogurt
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, whisk the egg white lightly. In another small bowl, place the panko breadcrumbs and season with a pinch of salt and pepper.
Pat the salmon fillet dry and dip it into the egg white, then coat evenly with the seasoned panko breadcrumbs.
Place the coated salmon on the prepared baking sheet and bake for 10-12 minutes or until the salmon is cooked through and the coating is crisp.
While the salmon bakes, combine the corn kernels, diced tomato, chopped red onion, and fresh cilantro in a bowl. Add lime juice, and season lightly with salt and pepper to create a fresh salsa.
In another bowl, stir the nonfat Greek yogurt with olive oil, a pinch of salt, and pepper to create a creamy dressing.
Assemble the bowl by placing the crispy salmon on a plate, topping it with the fresh corn tomato salsa, and drizzling the protein yogurt dressing over the top.
Serve immediately and enjoy a balanced, flavorful meal.