Seared Salmon with Cauliflower Rice and Sautéed Asparagus

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

Seared Salmon with Cauliflower Rice and Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Cauliflower Rice and Sautéed Asparagus

Enjoy a vibrant plate of perfectly seared salmon paired with light, fluffy cauliflower rice and crisp, sautéed asparagus. This paleo and gluten-free dish offers a clean, fresh flavor with a hint of citrus, making it a delightful balance of omega-3 rich protein and nutrient-packed vegetables.

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NUTRITION

459kcal
Protein
43.4g
Fat
26.3g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Cauliflower Rice

1 cup Asparagus

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with a pinch of salt and black pepper.

  • 2

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

  • 3

    Place the salmon fillet skin side down (if applicable) and sear for about 3-4 minutes until a crisp crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes, or until it reaches your desired level of doneness.

  • 5

    Meanwhile, in a separate pan, lightly sauté the cauliflower rice over medium heat for 3-4 minutes until it’s tender. Season with a pinch of salt if desired.

  • 6

    In another skillet, sauté the asparagus over medium heat for 5 minutes until they’re bright green and just tender. You can add a tiny drizzle of olive oil and a pinch of salt if needed.

  • 7

    Plate the salmon alongside a serving of cauliflower rice and asparagus. Squeeze a lemon wedge over the salmon for a refreshing finish.

Seared Salmon with Cauliflower Rice and Sautéed Asparagus

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

Seared Salmon with Cauliflower Rice and Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Cauliflower Rice and Sautéed Asparagus

Enjoy a vibrant plate of perfectly seared salmon paired with light, fluffy cauliflower rice and crisp, sautéed asparagus. This paleo and gluten-free dish offers a clean, fresh flavor with a hint of citrus, making it a delightful balance of omega-3 rich protein and nutrient-packed vegetables.

NUTRITION

459kcal
Protein
43.4g
Fat
26.3g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Cauliflower Rice

1 cup Asparagus

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 Lemon Wedge

PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with a pinch of salt and black pepper.

  • 2

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

  • 3

    Place the salmon fillet skin side down (if applicable) and sear for about 3-4 minutes until a crisp crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes, or until it reaches your desired level of doneness.

  • 5

    Meanwhile, in a separate pan, lightly sauté the cauliflower rice over medium heat for 3-4 minutes until it’s tender. Season with a pinch of salt if desired.

  • 6

    In another skillet, sauté the asparagus over medium heat for 5 minutes until they’re bright green and just tender. You can add a tiny drizzle of olive oil and a pinch of salt if needed.

  • 7

    Plate the salmon alongside a serving of cauliflower rice and asparagus. Squeeze a lemon wedge over the salmon for a refreshing finish.