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

Enjoy a perfectly seared salmon fillet paired with tender roasted asparagus and a light, flavorful bed of cauliflower rice. This dish delivers a delightful crunch from the veggies and a well-seasoned, flaky salmon that's both satisfying and nutritious.

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NUTRITION

422kcal
Protein
44g
Fat
22.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus

1 cup Cauliflower Rice

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly toss the asparagus in half the teaspoon of olive oil, and season with salt, pepper, and a pinch of garlic powder.

  • 3

    Spread the asparagus on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, pat the salmon fillet dry and season both sides with salt, pepper, and a light dusting of garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil.

  • 6

    Sear the salmon fillet skin-side down for about 3-4 minutes, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    For the cauliflower rice, lightly warm it in a pan over medium heat or in the microwave for about 1-2 minutes until just tender.

  • 8

    Plate the seared salmon on top of a bed of cauliflower rice and arrange the roasted asparagus on the side. Serve immediately.

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

Enjoy a perfectly seared salmon fillet paired with tender roasted asparagus and a light, flavorful bed of cauliflower rice. This dish delivers a delightful crunch from the veggies and a well-seasoned, flaky salmon that's both satisfying and nutritious.

NUTRITION

422kcal
Protein
44g
Fat
22.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus

1 cup Cauliflower Rice

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly toss the asparagus in half the teaspoon of olive oil, and season with salt, pepper, and a pinch of garlic powder.

  • 3

    Spread the asparagus on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, pat the salmon fillet dry and season both sides with salt, pepper, and a light dusting of garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil.

  • 6

    Sear the salmon fillet skin-side down for about 3-4 minutes, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    For the cauliflower rice, lightly warm it in a pan over medium heat or in the microwave for about 1-2 minutes until just tender.

  • 8

    Plate the seared salmon on top of a bed of cauliflower rice and arrange the roasted asparagus on the side. Serve immediately.