Seared Salmon with Turmeric Cauliflower Rice and Sautéed Kale

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

Seared Salmon with Turmeric Cauliflower Rice and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Turmeric Cauliflower Rice and Sautéed Kale

Enjoy a vibrant and anti-inflammatory meal featuring perfectly seared salmon enhanced with a warm, earthy turmeric spice, served alongside light and fluffy cauliflower rice and tender sautéed kale. This gluten and dairy free dish is designed to be both nutritious and delicious while aligning with your macro goals.

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NUTRITION

628kcal
Protein
52.6g
Fat
35.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Salmon Fillet (241g)

1 cup Cauliflower, riced (107g)

1 cup Kale (67g)

1/2 tbsp Olive Oil

1 tsp Turmeric

Salt & Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, and a light dusting of turmeric.

  • 2

    Heat a nonstick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 4 minutes. Flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 3

    Meanwhile, prepare the cauliflower rice by pulsing raw cauliflower florets in a food processor until they reach a rice-like consistency.

  • 4

    Heat 1/2 tablespoon olive oil in a separate pan over medium heat. Add the riced cauliflower and a pinch of salt, then stir in a pinch of turmeric for additional color and flavor. Cook for about 3-4 minutes until tender.

  • 5

    In the same pan or another skillet, lightly sauté the kale with a splash of water or a few drops of olive oil if desired just until wilted, about 2-3 minutes. Season with salt and pepper.

  • 6

    Finish the salmon by drizzling lemon juice over it just before serving.

  • 7

    Plate the seared salmon atop a bed of turmeric-infused cauliflower rice with a side of sautéed kale. Serve warm and enjoy!

Seared Salmon with Turmeric Cauliflower Rice and Sautéed Kale

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

Seared Salmon with Turmeric Cauliflower Rice and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Turmeric Cauliflower Rice and Sautéed Kale

Enjoy a vibrant and anti-inflammatory meal featuring perfectly seared salmon enhanced with a warm, earthy turmeric spice, served alongside light and fluffy cauliflower rice and tender sautéed kale. This gluten and dairy free dish is designed to be both nutritious and delicious while aligning with your macro goals.

NUTRITION

628kcal
Protein
52.6g
Fat
35.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Salmon Fillet (241g)

1 cup Cauliflower, riced (107g)

1 cup Kale (67g)

1/2 tbsp Olive Oil

1 tsp Turmeric

Salt & Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon dry and season both sides with salt, pepper, and a light dusting of turmeric.

  • 2

    Heat a nonstick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 4 minutes. Flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 3

    Meanwhile, prepare the cauliflower rice by pulsing raw cauliflower florets in a food processor until they reach a rice-like consistency.

  • 4

    Heat 1/2 tablespoon olive oil in a separate pan over medium heat. Add the riced cauliflower and a pinch of salt, then stir in a pinch of turmeric for additional color and flavor. Cook for about 3-4 minutes until tender.

  • 5

    In the same pan or another skillet, lightly sauté the kale with a splash of water or a few drops of olive oil if desired just until wilted, about 2-3 minutes. Season with salt and pepper.

  • 6

    Finish the salmon by drizzling lemon juice over it just before serving.

  • 7

    Plate the seared salmon atop a bed of turmeric-infused cauliflower rice with a side of sautéed kale. Serve warm and enjoy!