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Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Steam or boil the edamame. If using frozen edamame pods, bring a small pot of lightly salted water to a boil. Add the edamame pods and cook for 5–7 minutes until bright green and just tender. Drain well and set aside. If you prefer them simply steamed, place them in a steamer basket over simmering water for 5–6 minutes. Once drained, season immediately with a pinch of salt and a generous sprinkle of chilli flakes while they're still warm so the seasoning sticks.
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For
1
M
I
For the salmon:
1
Salmon fillet, skin-on or skinless (~200g)
1
tsp
Olive oil, or coconut oil
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Per Serving
Fat
28g
Saturates
4g
Carbs
18g
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Adaptations:
This bowl is as flexible as it gets.
No salmon? Seared tuna, grilled chicken thigh, or a pan-fried piece of firm tofu all work beautifully in its place.
If edamame pods aren't available, shelled edamame works just as well — or swap for cooked broad beans or sugar snap peas for a similar fresh, green crunch.
The almonds can be replaced with walnuts, pumpkin seeds, or pine nuts depending on what's in your pantry.
For the dressing, a tahini-lemon drizzle over the whole bowl is a wonderful alternative if you want something creamier.
Spinach or a mix of baby spinach and rocket also makes a great base if you find rocket too peppery.
The salmon can be prepared in the oven instead — bake at 200°C (400°F) for 12–14 minutes on a lined tray.
Storage:
Everything except the salmon can be prepped ahead and stored separately in the fridge for up to 24 hours — just sear the fish fresh when you're ready to eat.
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕! Count the colors on your plate not the calories ;).
Only visible to you
Made it?
brown rice, couscous, quinoa!
20 minutes,
Salad & Bowls,
No banana,
Lunch,
Low carb,
High Protein,
Gluten Free,
Fish,
Dinner,
Dairy Free
Cancel
Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Steam or boil the edamame. If using frozen edamame pods, bring a small pot of lightly salted water to a boil. Add the edamame pods and cook for 5–7 minutes until bright green and just tender. Drain well and set aside. If you prefer them simply steamed, place them in a steamer basket over simmering water for 5–6 minutes. Once drained, season immediately with a pinch of salt and a generous sprinkle of chilli flakes while they're still warm so the seasoning sticks.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
For the salmon:
1
Salmon fillet, skin-on or skinless (~200g)
1
tsp
Olive oil, or coconut oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
28g
Saturates
4g
Carbs
18g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Adaptations:
This bowl is as flexible as it gets.
No salmon? Seared tuna, grilled chicken thigh, or a pan-fried piece of firm tofu all work beautifully in its place.
If edamame pods aren't available, shelled edamame works just as well — or swap for cooked broad beans or sugar snap peas for a similar fresh, green crunch.
The almonds can be replaced with walnuts, pumpkin seeds, or pine nuts depending on what's in your pantry.
For the dressing, a tahini-lemon drizzle over the whole bowl is a wonderful alternative if you want something creamier.
Spinach or a mix of baby spinach and rocket also makes a great base if you find rocket too peppery.
The salmon can be prepared in the oven instead — bake at 200°C (400°F) for 12–14 minutes on a lined tray.
Storage:
Everything except the salmon can be prepped ahead and stored separately in the fridge for up to 24 hours — just sear the fish fresh when you're ready to eat.
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕! Count the colors on your plate not the calories ;).
Only visible to you
Made it?
brown rice, couscous, quinoa!
20 minutes,
Salad & Bowls,
No banana,
Lunch,
Low carb,
High Protein,
Gluten Free,
Fish,
Dinner,
Dairy Free
Cancel
