Name: Pan-Seared Salmon Avocado Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounce Salmon fillet; 0.25 cup Cooked jasmine rice; 0.25 whole Avocado; 0.5 cup Sliced cucumber; 2 medium Radishes; 1 tablespoon Coconut aminos; 1 teaspoon Rice vinegar; 0.5 teaspoon Toasted sesame oil; 0.25 teaspoon Sea salt; 0.25 teaspoon Black pepper

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 fluffy rice with creamy avocado and crisp cucumbers.

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NUTRITION

Protein

40.5g

Fat

32.9g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

6.5 ounce Salmon fillet

0.25 cup Cooked jasmine rice

0.25 whole Avocado

0.5 cup Sliced cucumber

2 medium Radishes

1 tablespoon Coconut aminos

1 teaspoon Rice vinegar

0.5 teaspoon Toasted sesame oil

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

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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 a non-stick skillet over medium-high heat and place the salmon skin-side down, searing until the skin is crispy and golden.
3
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees F.
4
In a small bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil to create a light dressing.
5
Place the cooked rice in a bowl and top with the seared salmon, sliced avocado, cucumber, and thinly sliced radishes.
6
Drizzle the dressing over the entire bowl and serve immediately while the salmon is warm.