Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

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

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

Savor a beautifully seared 7-ounce salmon fillet bursting with fresh, citrusy notes, accompanied by tender roasted asparagus and a light serving of cauliflower rice. This dish offers a delightful balance of lean protein and vibrant veggies, making it a perfect, nutrient-packed dinner that’s both satisfying and within your targeted macros.

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NUTRITION

334kcal
Protein
44.3g
Fat
12.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (200g)

100g Asparagus

1 cup Cauliflower Rice (107g)

1 Lemon wedge

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel. Season both sides with a pinch of salt, black pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down (if applicable) for about 3-4 minutes until it develops a golden crust, then flip and cook for another 3-4 minutes until the fish is just cooked through.

  • 3

    While the salmon is searing, preheat your oven to 400°F. Trim the woody ends of the asparagus and arrange them on a baking sheet. You may lightly spritz with a non-stick cooking spray if desired. Roast for about 8-10 minutes until tender.

  • 4

    Prepare the cauliflower rice by lightly warming it in a pan over medium heat, stirring occasionally, for about 3-4 minutes until just heated through.

  • 5

    Plate the salmon alongside the roasted asparagus and cauliflower rice. Squeeze a lemon wedge over the salmon for added brightness before serving.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

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

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

Savor a beautifully seared 7-ounce salmon fillet bursting with fresh, citrusy notes, accompanied by tender roasted asparagus and a light serving of cauliflower rice. This dish offers a delightful balance of lean protein and vibrant veggies, making it a perfect, nutrient-packed dinner that’s both satisfying and within your targeted macros.

NUTRITION

334kcal
Protein
44.3g
Fat
12.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (200g)

100g Asparagus

1 cup Cauliflower Rice (107g)

1 Lemon wedge

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel. Season both sides with a pinch of salt, black pepper, and garlic powder.

  • 2

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down (if applicable) for about 3-4 minutes until it develops a golden crust, then flip and cook for another 3-4 minutes until the fish is just cooked through.

  • 3

    While the salmon is searing, preheat your oven to 400°F. Trim the woody ends of the asparagus and arrange them on a baking sheet. You may lightly spritz with a non-stick cooking spray if desired. Roast for about 8-10 minutes until tender.

  • 4

    Prepare the cauliflower rice by lightly warming it in a pan over medium heat, stirring occasionally, for about 3-4 minutes until just heated through.

  • 5

    Plate the salmon alongside the roasted asparagus and cauliflower rice. Squeeze a lemon wedge over the salmon for added brightness before serving.