Name: Baked Salmon and Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Cooked brown rice; 0.25 cup Shelled edamame; 0.5 cup Sliced cucumber; 1 tbsp Coconut aminos; 2 tbsp Plain nonfat Greek yogurt; 1 tsp Sriracha sauce; 0.25 whole Avocado; 0.5 tsp Fresh ginger; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Salmon and Rice Bowl

Salmon fillet oven-baked with aromatic garlic, served over a bed of fluffy brown rice and crisp, refreshing cucumbers with a spicy ginger drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.4g

Fat

29.9g

Carbs

41.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Cooked brown rice

0.25 cup Shelled edamame

0.5 cup Sliced cucumber

1 tbsp Coconut aminos

2 tbsp Plain nonfat Greek yogurt

1 tsp Sriracha sauce

0.25 whole Avocado

0.5 tsp Fresh ginger

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
Season the salmon fillet evenly on all sides with the sea salt, black pepper, and garlic powder.
3
Place the salmon on the baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.
4
While the salmon is in the oven, whisk together the Greek yogurt, sriracha, coconut aminos, and fresh ginger in a small bowl until the sauce is creamy and smooth.
5
Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the baked salmon, edamame, sliced cucumber, and avocado.
6
Drizzle the spicy ginger yogurt sauce over the entire bowl and serve immediately while the salmon is still warm.