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 delightful dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and light, fluffy cauliflower rice. This dish combines savory, crisp, and aromatic elements for a satisfying meal that highlights natural flavors in a healthy and balanced way.

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NUTRITION

423kcal
Protein
40.8g
Fat
24.8g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet (184g)

5 spears Asparagus (90g)

1 cup Cauliflower Rice (107g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

    Pat the salmon fillet dry with a paper towel. Season both sides with salt, pepper, and a drizzle of lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil. Once hot, sear the salmon for about 2-3 minutes on each side until a golden crust forms, ensuring the center remains moist.

  • 4

    While the salmon sears, toss the asparagus spears with a little olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 5

    For the cauliflower rice, either use pre-riced cauliflower or pulse cauliflower florets in a food processor until they reach a rice-like texture. Lightly sauté in a dry pan over medium heat for 3-4 minutes to warm through; season with a pinch of salt and pepper.

  • 6

    Plate the seared salmon alongside the roasted asparagus and cauliflower rice. Finish with an extra squeeze of lemon juice if desired, and 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 delightful dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and light, fluffy cauliflower rice. This dish combines savory, crisp, and aromatic elements for a satisfying meal that highlights natural flavors in a healthy and balanced way.

NUTRITION

423kcal
Protein
40.8g
Fat
24.8g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet (184g)

5 spears Asparagus (90g)

1 cup Cauliflower Rice (107g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

    Pat the salmon fillet dry with a paper towel. Season both sides with salt, pepper, and a drizzle of lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil. Once hot, sear the salmon for about 2-3 minutes on each side until a golden crust forms, ensuring the center remains moist.

  • 4

    While the salmon sears, toss the asparagus spears with a little olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 5

    For the cauliflower rice, either use pre-riced cauliflower or pulse cauliflower florets in a food processor until they reach a rice-like texture. Lightly sauté in a dry pan over medium heat for 3-4 minutes to warm through; season with a pinch of salt and pepper.

  • 6

    Plate the seared salmon alongside the roasted asparagus and cauliflower rice. Finish with an extra squeeze of lemon juice if desired, and serve immediately.