Seared Salmon 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 with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Delight in a light yet protein-packed dinner featuring a beautifully seared wild salmon paired with tender roasted asparagus and a delicate bed of cauliflower rice, all lifted by a subtle tang of Greek yogurt and lemon. This dish is a celebration of clean eating, offering a savory balance of flavors while perfectly aligning with your nutritional goals.

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NUTRITION

406kcal
Protein
50.2g
Fat
18.8g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

175g Wild Salmon Fillet

100g Asparagus

50g Cauliflower Rice

25g Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

  • 2

    Place the asparagus on the baking sheet, drizzle with olive oil, sprinkle a little salt and pepper, and roast for about 10-12 minutes until tender and slightly crisp.

  • 3

    Meanwhile, pat the wild salmon dry and season with salt and pepper. Sear the salmon in a hot, non-stick skillet over medium-high heat for about 3-4 minutes per side until it develops a golden crust and is just cooked through.

  • 4

    While the salmon cooks, prepare the cauliflower rice by lightly sautéing it in a non-stick pan over medium heat for 2-3 minutes, just to warm through without overcooking.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, and a pinch of salt and pepper to create a light, tangy sauce.

  • 6

    To plate, create a small bed of cauliflower rice, arrange the roasted asparagus alongside, and place the seared salmon on top. Drizzle the yogurt-lemon sauce over the salmon or serve it on the side.

  • 7

    Enjoy your balanced, nutrient-rich dinner!

Seared Salmon 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 with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Delight in a light yet protein-packed dinner featuring a beautifully seared wild salmon paired with tender roasted asparagus and a delicate bed of cauliflower rice, all lifted by a subtle tang of Greek yogurt and lemon. This dish is a celebration of clean eating, offering a savory balance of flavors while perfectly aligning with your nutritional goals.

NUTRITION

406kcal
Protein
50.2g
Fat
18.8g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

175g Wild Salmon Fillet

100g Asparagus

50g Cauliflower Rice

25g Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

  • 2

    Place the asparagus on the baking sheet, drizzle with olive oil, sprinkle a little salt and pepper, and roast for about 10-12 minutes until tender and slightly crisp.

  • 3

    Meanwhile, pat the wild salmon dry and season with salt and pepper. Sear the salmon in a hot, non-stick skillet over medium-high heat for about 3-4 minutes per side until it develops a golden crust and is just cooked through.

  • 4

    While the salmon cooks, prepare the cauliflower rice by lightly sautéing it in a non-stick pan over medium heat for 2-3 minutes, just to warm through without overcooking.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, and a pinch of salt and pepper to create a light, tangy sauce.

  • 6

    To plate, create a small bed of cauliflower rice, arrange the roasted asparagus alongside, and place the seared salmon on top. Drizzle the yogurt-lemon sauce over the salmon or serve it on the side.

  • 7

    Enjoy your balanced, nutrient-rich dinner!