Spicy Sesame Salmon Rice Bowl with Creamy Avocado

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

Spicy Sesame Salmon Rice Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Spicy Sesame Salmon Rice Bowl with Creamy Avocado

Savor this vibrant bowl featuring a perfectly cooked spicy salmon fillet over a bed of nutty brown rice, enhanced by a drizzle of tangy low-sodium soy sauce, a pop of heat from sriracha, and finished with a creamy quarter avocado. A sprinkle of toasted sesame seeds and fresh green onions adds the perfect crunch and finish.

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NUTRITION

536kcal
Protein
36g
Fat
31.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1/4 Avocado

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Sriracha

1/2 tsp Sesame Seeds

2 tbsp Green Onions

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PREPARATION

  • 1

    Preheat your oven or skillet for cooking the salmon. Season the 5 oz salmon fillet lightly with salt and pepper.

  • 2

    Cook the salmon until it is just done—about 4 to 5 minutes per side if using a skillet, or 10-12 minutes in a preheated oven at 400°F.

  • 3

    Meanwhile, warm 1/2 cup of cooked brown rice in a small saucepan or microwave.

  • 4

    In a small bowl, whisk together the low-sodium soy sauce, sesame oil, and sriracha for the spicy drizzle.

  • 5

    Assemble your bowl by placing the warm brown rice at the base, topping it with the cooked salmon, and adding sliced or diced avocado.

  • 6

    Drizzle the spicy sauce over the salmon and rice, then garnish with sesame seeds and chopped green onions.

  • 7

    Enjoy your flavorful, balanced bowl while warm.

Spicy Sesame Salmon Rice Bowl with Creamy Avocado

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

Spicy Sesame Salmon Rice Bowl with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Spicy Sesame Salmon Rice Bowl with Creamy Avocado

Savor this vibrant bowl featuring a perfectly cooked spicy salmon fillet over a bed of nutty brown rice, enhanced by a drizzle of tangy low-sodium soy sauce, a pop of heat from sriracha, and finished with a creamy quarter avocado. A sprinkle of toasted sesame seeds and fresh green onions adds the perfect crunch and finish.

NUTRITION

536kcal
Protein
36g
Fat
31.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup cooked Brown Rice

1/4 Avocado

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Sriracha

1/2 tsp Sesame Seeds

2 tbsp Green Onions

PREPARATION

  • 1

    Preheat your oven or skillet for cooking the salmon. Season the 5 oz salmon fillet lightly with salt and pepper.

  • 2

    Cook the salmon until it is just done—about 4 to 5 minutes per side if using a skillet, or 10-12 minutes in a preheated oven at 400°F.

  • 3

    Meanwhile, warm 1/2 cup of cooked brown rice in a small saucepan or microwave.

  • 4

    In a small bowl, whisk together the low-sodium soy sauce, sesame oil, and sriracha for the spicy drizzle.

  • 5

    Assemble your bowl by placing the warm brown rice at the base, topping it with the cooked salmon, and adding sliced or diced avocado.

  • 6

    Drizzle the spicy sauce over the salmon and rice, then garnish with sesame seeds and chopped green onions.

  • 7

    Enjoy your flavorful, balanced bowl while warm.