Seared Salmon with Cauliflower Rice and Roasted Carrots

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

Seared Salmon with Cauliflower Rice and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Cauliflower Rice and Roasted Carrots

Enjoy a vibrant plate of seared salmon paired with a protein-boosted cauliflower rice and a side of perfectly roasted carrots. This dish is crafted to appeal to a picky eater by focusing on familiar flavors and textures, delivering a satisfying meal that’s both nutritious and beautifully balanced.

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NUTRITION

373kcal
Protein
45.5g
Fat
14.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

5 Egg Whites

1 cup Cauliflower Rice

1/2 cup Carrots

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PREPARATION

  • 1

    Pat the salmon dry and season with salt, pepper, and a squeeze of lemon.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down if applicable, for about 3-4 minutes per side until nicely browned and cooked to your preference.

  • 3

    In a separate pan, lightly spray with cooking spray and add the cauliflower rice. Stir in the egg whites and cook over medium heat, stirring frequently, until the egg whites are fully set and the mixture is warm.

  • 4

    Meanwhile, toss the halved carrots with a drizzle of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized.

  • 5

    Plate the cauliflower rice with the roasted carrots on the side, and top with the seared salmon. Garnish with a sprinkle of fresh herbs or a few spinach leaves if desired.

Seared Salmon with Cauliflower Rice and Roasted Carrots

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

Seared Salmon with Cauliflower Rice and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Cauliflower Rice and Roasted Carrots

Enjoy a vibrant plate of seared salmon paired with a protein-boosted cauliflower rice and a side of perfectly roasted carrots. This dish is crafted to appeal to a picky eater by focusing on familiar flavors and textures, delivering a satisfying meal that’s both nutritious and beautifully balanced.

NUTRITION

373kcal
Protein
45.5g
Fat
14.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

5 Egg Whites

1 cup Cauliflower Rice

1/2 cup Carrots

PREPARATION

  • 1

    Pat the salmon dry and season with salt, pepper, and a squeeze of lemon.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down if applicable, for about 3-4 minutes per side until nicely browned and cooked to your preference.

  • 3

    In a separate pan, lightly spray with cooking spray and add the cauliflower rice. Stir in the egg whites and cook over medium heat, stirring frequently, until the egg whites are fully set and the mixture is warm.

  • 4

    Meanwhile, toss the halved carrots with a drizzle of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized.

  • 5

    Plate the cauliflower rice with the roasted carrots on the side, and top with the seared salmon. Garnish with a sprinkle of fresh herbs or a few spinach leaves if desired.