Crispy Salmon with Sesame Edamame and Brown Rice

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

Crispy Salmon with Sesame Edamame and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Salmon with Sesame Edamame and Brown Rice

Savor the delightful contrast of a crispy salmon fillet paired with tender, nutty edamame and hearty brown rice. This dish offers a vibrant blend of textures and flavors, elevated by a whisper of low-sodium soy sauce and a sprinkle of sesame seeds, making every bite a celebration of clean, balanced eating.

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NUTRITION

507kcal
Protein
37.4g
Fat
23.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

½ cup cooked Shelled Edamame

½ cup cooked Brown Rice

1 tsp Sesame Seeds

1 tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the salmon skin-side down in the skillet. Cook for about 3-4 minutes until the skin is crispy.

  • 4

    Turn the salmon gently and cook for another 3-4 minutes until it's cooked through. In the last minute, drizzle 1 tablespoon of low sodium soy sauce over the salmon.

  • 5

    While the salmon cooks, heat the cooked brown rice and edamame in a microwave-safe bowl or in a small saucepan until warmed through.

  • 6

    To serve, plate the warm brown rice and edamame, then place the crispy salmon fillet on top or to the side.

  • 7

    Finish by sprinkling the sesame seeds evenly over the salmon and rice. Enjoy immediately.

Crispy Salmon with Sesame Edamame and Brown Rice

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

Crispy Salmon with Sesame Edamame and Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Salmon with Sesame Edamame and Brown Rice

Savor the delightful contrast of a crispy salmon fillet paired with tender, nutty edamame and hearty brown rice. This dish offers a vibrant blend of textures and flavors, elevated by a whisper of low-sodium soy sauce and a sprinkle of sesame seeds, making every bite a celebration of clean, balanced eating.

NUTRITION

507kcal
Protein
37.4g
Fat
23.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

½ cup cooked Shelled Edamame

½ cup cooked Brown Rice

1 tsp Sesame Seeds

1 tbsp Low Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Place the salmon skin-side down in the skillet. Cook for about 3-4 minutes until the skin is crispy.

  • 4

    Turn the salmon gently and cook for another 3-4 minutes until it's cooked through. In the last minute, drizzle 1 tablespoon of low sodium soy sauce over the salmon.

  • 5

    While the salmon cooks, heat the cooked brown rice and edamame in a microwave-safe bowl or in a small saucepan until warmed through.

  • 6

    To serve, plate the warm brown rice and edamame, then place the crispy salmon fillet on top or to the side.

  • 7

    Finish by sprinkling the sesame seeds evenly over the salmon and rice. Enjoy immediately.