Baked Salmon and Fresh Vegetable Rice Bowl with Creamy Ginger Dressing

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

Baked Salmon and Fresh Vegetable Rice Bowl with Creamy Ginger Dressing

YOUR SOLIN GENERATED RECIPE

Baked Salmon and Fresh Vegetable Rice Bowl with Creamy Ginger Dressing

A vibrant bowl featuring tender baked salmon, nutty brown rice, protein-packed edamame, and crisp fresh vegetables, all brought together by a smooth and tangy creamy ginger dressing. This dish offers an appealing mix of textures and flavors with a bright, zesty finish.

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NUTRITION

501kcal
Protein
39.2g
Fat
18.3g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1/2 cup Shelled Edamame

1/4 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Shredded Carrots

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Grated Fresh Ginger

1 tsp Rice Vinegar

Pinch Salt & Pepper (2 pinches)

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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 a pinch of salt and pepper.

  • 3

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

  • 4

    While the salmon is baking, prepare the brown rice if not already cooked, and steam or lightly stir-fry the shelled edamame until warmed.

  • 5

    In a bowl, combine the diced cucumber, red bell pepper, and shredded carrots.

  • 6

    For the dressing, mix the plain nonfat Greek yogurt with grated ginger, rice vinegar, and a pinch of salt and pepper until smooth.

  • 7

    Assemble the bowl by layering the cooked brown rice, edamame, fresh vegetables, and gently flaked baked salmon.

  • 8

    Drizzle the creamy ginger dressing over the top and serve immediately.

Baked Salmon and Fresh Vegetable Rice Bowl with Creamy Ginger Dressing

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

Baked Salmon and Fresh Vegetable Rice Bowl with Creamy Ginger Dressing

YOUR SOLIN GENERATED RECIPE

Baked Salmon and Fresh Vegetable Rice Bowl with Creamy Ginger Dressing

A vibrant bowl featuring tender baked salmon, nutty brown rice, protein-packed edamame, and crisp fresh vegetables, all brought together by a smooth and tangy creamy ginger dressing. This dish offers an appealing mix of textures and flavors with a bright, zesty finish.

NUTRITION

501kcal
Protein
39.2g
Fat
18.3g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cooked Brown Rice

1/2 cup Shelled Edamame

1/4 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Shredded Carrots

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Grated Fresh Ginger

1 tsp Rice Vinegar

Pinch Salt & Pepper (2 pinches)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lightly greased baking sheet. Season with a pinch of salt and pepper.

  • 3

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

  • 4

    While the salmon is baking, prepare the brown rice if not already cooked, and steam or lightly stir-fry the shelled edamame until warmed.

  • 5

    In a bowl, combine the diced cucumber, red bell pepper, and shredded carrots.

  • 6

    For the dressing, mix the plain nonfat Greek yogurt with grated ginger, rice vinegar, and a pinch of salt and pepper until smooth.

  • 7

    Assemble the bowl by layering the cooked brown rice, edamame, fresh vegetables, and gently flaked baked salmon.

  • 8

    Drizzle the creamy ginger dressing over the top and serve immediately.