Fresh Salmon and Edamame Rice Bowl

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

Fresh Salmon and Edamame Rice Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Edamame Rice Bowl

Enjoy a vibrant bowl featuring tender, pan-seared salmon paired with crisp edamame and nutty brown rice, accented by fresh cucumber, carrot, and creamy avocado. A splash of tangy lemon and low-sodium soy sauce brings all the flavors together in a bowl that's both nutritious and satisfying.

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NUTRITION

522kcal
Protein
38.8g
Fat
25.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Shelled Edamame

1/3 cup Cooked Brown Rice

1/4 cup Cucumber (sliced)

1/4 cup Carrot (julienned)

1/4 piece Avocado (diced)

1 tbsp Low-Sodium Soy Sauce

1 Lemon Wedge

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PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper. In a non-stick skillet, sear the salmon over medium-high heat for about 3-4 minutes per side until just cooked through.

  • 2

    While the salmon is cooking, prepare the brown rice according to package instructions if not already cooked. Warm the cooked rice briefly if needed.

  • 3

    Blanch the shelled edamame in boiling water for 2-3 minutes, then drain and set aside.

  • 4

    Prepare the vegetables by slicing the cucumber, julienning the carrot, and dicing the avocado.

  • 5

    Assemble the bowl by layering the brown rice first, then gently arrange the seared salmon (flaked into bite-sized pieces), edamame, cucumber, carrot, and avocado on top.

  • 6

    Drizzle with low-sodium soy sauce and a squeeze of fresh lemon juice. Toss lightly if desired or serve deconstructed.

  • 7

    Enjoy your fresh, nutrient-packed rice bowl that perfectly balances protein, healthy fats, and carbs.

Fresh Salmon and Edamame Rice Bowl

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

Fresh Salmon and Edamame Rice Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Salmon and Edamame Rice Bowl

Enjoy a vibrant bowl featuring tender, pan-seared salmon paired with crisp edamame and nutty brown rice, accented by fresh cucumber, carrot, and creamy avocado. A splash of tangy lemon and low-sodium soy sauce brings all the flavors together in a bowl that's both nutritious and satisfying.

NUTRITION

522kcal
Protein
38.8g
Fat
25.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Shelled Edamame

1/3 cup Cooked Brown Rice

1/4 cup Cucumber (sliced)

1/4 cup Carrot (julienned)

1/4 piece Avocado (diced)

1 tbsp Low-Sodium Soy Sauce

1 Lemon Wedge

PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper. In a non-stick skillet, sear the salmon over medium-high heat for about 3-4 minutes per side until just cooked through.

  • 2

    While the salmon is cooking, prepare the brown rice according to package instructions if not already cooked. Warm the cooked rice briefly if needed.

  • 3

    Blanch the shelled edamame in boiling water for 2-3 minutes, then drain and set aside.

  • 4

    Prepare the vegetables by slicing the cucumber, julienning the carrot, and dicing the avocado.

  • 5

    Assemble the bowl by layering the brown rice first, then gently arrange the seared salmon (flaked into bite-sized pieces), edamame, cucumber, carrot, and avocado on top.

  • 6

    Drizzle with low-sodium soy sauce and a squeeze of fresh lemon juice. Toss lightly if desired or serve deconstructed.

  • 7

    Enjoy your fresh, nutrient-packed rice bowl that perfectly balances protein, healthy fats, and carbs.