Name: Pan-Seared Salmon Avocado Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.25 cup Brown rice; 0.25 whole Avocado; 0.25 cup Edamame; 0.5 cup Cucumber; 1 tbsp Tamari; 0.5 tsp Toasted sesame oil; 1 tsp Lime juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon Avocado Rice Bowl

Pan-seared salmon with a crispy golden skin served over nutty brown rice and topped with creamy avocado and fresh cucumber.

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NUTRITION

Protein

37.3g

Fat

35.9g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.25 cup Brown rice

0.25 whole Avocado

0.25 cup Edamame

0.5 cup Cucumber

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the pan skin-side down and press lightly with a spatula to ensure even contact.
4
Sear for 4 minutes until the skin is golden and crispy, then flip the fillet and cook for another 2-3 minutes.
5
In a serving bowl, combine the cooked brown rice, shelled edamame, and sliced cucumber.
6
Slice the avocado and place it on top of the rice along with the seared salmon fillet.
7
In a small jar, whisk together the tamari, toasted sesame oil, and lime juice until well combined.
8
Drizzle the dressing over the entire bowl and serve immediately while the salmon is hot.