| High Protein Diet, High Protein Recipe, Recipe

Fresh, vibrant, and protein-packed – your perfect nutrient-dense meal in one bowl!

Servings & Timing:

Dietary Badges: ✅ High-Protein | ✅ Low-Cal | ✅ Omega-3 Rich | ✅ Nutrient-Dense

150g salmon fillet
1/2 cup cooked rice (white or brown)
1/2 cup shredded carrots
1/2 cup sliced cucumber
1/4 avocado, sliced (optional)
1 spring onion, chopped (optional)
Lemon wedge for garnish
For seasoning salmon: pinch of salt, black pepper, 1 tsp soy sauce, 1/2 tsp sesame oil

Cook the Rice:
- Prepare 1/2 cup of rice according to package instructions. Set aside to cool slightly.
  Tip: Brown rice adds fiber; quinoa is a great protein boost.

Cook the Salmon with Seasoning:
- Pat dry 150g salmon fillet. Season with salt, pepper, 1 tsp soy sauce, and 1/2 tsp sesame oil.
- Grill or pan-sear over medium heat for 4–5 minutes per side until fully cooked.
  Tip: Salmon should be moist and flaky, not dry.
Prepare the Veggies:
- Slice cucumbers, shred carrots, chop spring onions, and slice avocado if using.
Assemble the Bowl:
- Place rice at the base of your bowl. Top with cooked salmon, carrots, cucumber, avocado, and spring onions.
Garnish:
- Serve with a lemon wedge. Squeeze lemon over salmon for extra freshness.

Meal Prep Friendly: Store rice and salmon separately for up to 2 days; assemble fresh before eating.
Protein Boost: Add a soft-boiled egg or edamame for extra protein.
Low-Cal Option: Skip avocado to reduce ~50 calories.

Dietary Highlights: High-Protein, Omega-3 Rich, Nutrient-Dense, Low-Cal

Allergens: Fish, Soy (from soy sauce)

Q: Can I use frozen salmon?
A: Yes! Thaw completely and pat dry before seasoning and cooking.

Q: Can I substitute rice with cauliflower rice?
A: Yes – keeps it low-carb and adds extra veggies.

Q: How do I store leftovers?
A: Store salmon and rice separately in airtight containers in the fridge for up to 2 days.