Crispy Salmon and Fresh Vegetable Rice Bowl

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

Crispy Salmon and Fresh Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Salmon and Fresh Vegetable Rice Bowl

Enjoy a vibrant bowl featuring a perfectly crispy salmon fillet with a light whole wheat panko coating, served over a bed of tender brown rice and a refreshing medley of diced fresh vegetables and edamame. A drizzle of lemon-infused olive oil ties all the flavors together into a balanced, satisfying meal.

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NUTRITION

574kcal
Protein
43.3g
Fat
23.8g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/4 cup Whole Wheat Panko

1/2 cup Cooked Brown Rice

1 cup Mixed Fresh Vegetables

1/4 cup Shelled Edamame

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Dredge the salmon in whole wheat panko, ensuring a light, even coating.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 4

    Cook the salmon for about 3-4 minutes per side or until the coating is crispy and the fish is cooked through.

  • 5

    While the salmon cooks, warm the cooked brown rice in a small saucepan or microwave.

  • 6

    Prepare the fresh vegetable mix by dicing tomatoes, cucumbers, and bell pepper. Add the shelled edamame.

  • 7

    In a bowl, combine the rice, vegetables, and edamame; drizzle with lemon juice and adjust seasoning if needed.

  • 8

    Place the crispy salmon on top of the rice and vegetable mix and serve immediately.

Crispy Salmon and Fresh Vegetable Rice Bowl

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

Crispy Salmon and Fresh Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Salmon and Fresh Vegetable Rice Bowl

Enjoy a vibrant bowl featuring a perfectly crispy salmon fillet with a light whole wheat panko coating, served over a bed of tender brown rice and a refreshing medley of diced fresh vegetables and edamame. A drizzle of lemon-infused olive oil ties all the flavors together into a balanced, satisfying meal.

NUTRITION

574kcal
Protein
43.3g
Fat
23.8g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/4 cup Whole Wheat Panko

1/2 cup Cooked Brown Rice

1 cup Mixed Fresh Vegetables

1/4 cup Shelled Edamame

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dredge the salmon in whole wheat panko, ensuring a light, even coating.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 4

    Cook the salmon for about 3-4 minutes per side or until the coating is crispy and the fish is cooked through.

  • 5

    While the salmon cooks, warm the cooked brown rice in a small saucepan or microwave.

  • 6

    Prepare the fresh vegetable mix by dicing tomatoes, cucumbers, and bell pepper. Add the shelled edamame.

  • 7

    In a bowl, combine the rice, vegetables, and edamame; drizzle with lemon juice and adjust seasoning if needed.

  • 8

    Place the crispy salmon on top of the rice and vegetable mix and serve immediately.