Name: Cajun Salmon with Jasmine Rice and Bok Choy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 0.5 cup Cooked jasmine rice; 2 cup Baby bok choy; 1 tsp Olive oil; 1 tsp Cajun seasoning; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice; 1 tbsp Vegetable broth

Cajun Salmon with Jasmine Rice and Bok Choy

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

YOUR SOLIN GENERATED RECIPE

Cajun Salmon with Jasmine Rice and Bok Choy

Pan-seared salmon coated in a zesty Cajun spice blend, served over fluffy jasmine rice with crisp-tender sautéed bok choy.

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NUTRITION

Protein

43g

Fat

29.2g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Cooked jasmine rice

2 cup Baby bok choy

1 tsp Olive oil

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Vegetable broth

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides evenly with Cajun seasoning, sea salt, and black pepper.
2
Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
4
Flip the salmon carefully and cook for an additional 3 minutes until the flesh is opaque and flakes easily with a fork.
5
Remove the salmon from the pan and set aside; add the chopped baby bok choy and vegetable broth to the same skillet.
6
Sauté the bok choy for 2 minutes until the stems are tender, then stir in the lemon juice to deglaze the pan and create a light sauce.
7
Plate the warm jasmine rice, top with the sautéed bok choy and salmon, and drizzle the remaining pan sauce over the fish.