Sesame Seared Salmon with Crunchy Bok Choy and Edamame

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

Sesame Seared Salmon with Crunchy Bok Choy and Edamame

YOUR SOLIN GENERATED RECIPE

Sesame Seared Salmon with Crunchy Bok Choy and Edamame

Fresh salmon seared with a toasted sesame crust, served over a vibrant stir-fry of baby bok choy and edamame with a savory splash of coconut aminos.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
32.2g
Fat
20.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Salmon Fillet

1/2 cup Shelled Edamame

2 cups Baby Bok Choy, chopped

1 tsp Sesame Seeds

1 tbsp Coconut Aminos

1/4 tsp Toasted Sesame Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and press the sesame seeds firmly onto the flesh side of the fish.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly coat with the toasted sesame oil.

  • 3

    Place the salmon in the pan, seed-side down, and sear for 4-5 minutes until the crust is golden and the fish releases easily from the pan.

  • 4

    Flip the salmon and cook for another 3-4 minutes until your desired level of doneness is reached, then remove from the pan and set aside.

  • 5

    In the same skillet, add the chopped baby bok choy and shelled edamame, stir-frying for 3 minutes until the greens are bright and tender-crisp.

  • 6

    Pour the coconut aminos over the vegetables and toss quickly to glaze.

  • 7

    Plate the vegetable mixture and top with the seared salmon fillet.

Sesame Seared Salmon with Crunchy Bok Choy and Edamame

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

Sesame Seared Salmon with Crunchy Bok Choy and Edamame

YOUR SOLIN GENERATED RECIPE

Sesame Seared Salmon with Crunchy Bok Choy and Edamame

Fresh salmon seared with a toasted sesame crust, served over a vibrant stir-fry of baby bok choy and edamame with a savory splash of coconut aminos.

NUTRITION

363kcal
Protein
32.2g
Fat
20.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Salmon Fillet

1/2 cup Shelled Edamame

2 cups Baby Bok Choy, chopped

1 tsp Sesame Seeds

1 tbsp Coconut Aminos

1/4 tsp Toasted Sesame Oil

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and press the sesame seeds firmly onto the flesh side of the fish.

  • 2

    Heat a non-stick skillet over medium-high heat and lightly coat with the toasted sesame oil.

  • 3

    Place the salmon in the pan, seed-side down, and sear for 4-5 minutes until the crust is golden and the fish releases easily from the pan.

  • 4

    Flip the salmon and cook for another 3-4 minutes until your desired level of doneness is reached, then remove from the pan and set aside.

  • 5

    In the same skillet, add the chopped baby bok choy and shelled edamame, stir-frying for 3 minutes until the greens are bright and tender-crisp.

  • 6

    Pour the coconut aminos over the vegetables and toss quickly to glaze.

  • 7

    Plate the vegetable mixture and top with the seared salmon fillet.