Name: Pan-Seared Salmon Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.5 cup Brown rice; 0.25 cup Edamame; 1 tsp Avocado oil; 1 tbsp Coconut aminos; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds; 0.5 cup Cucumber

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 Rice Bowl

Pan-seared wild salmon served over nutty brown rice and vibrant edamame, finished with a savory drizzle of coconut aminos for a perfectly flaky and satisfying meal.

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NUTRITION

Protein

42.6g

Fat

31.0g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.5 cup Brown rice

0.25 cup Edamame

1 tsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 cup Cucumber

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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 stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
4
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
5
While the salmon rests, warm the pre-cooked brown rice and shelled edamame in a serving bowl.
6
Arrange the sliced cucumber on top of the rice and edamame base.
7
Place the seared salmon on the bowl, drizzle with coconut aminos, and garnish with sesame seeds before serving.