YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice
Savor the clean, bright flavors of wild salmon seared to perfection and paired with tender roasted asparagus and a light bed of cauliflower rice. This vibrant dish balances lean protein with crisp, fresh vegetables and a hint of olive oil for silky richness, making it an excellent, health-forward dinner option.
INGREDIENTS
6 oz Wild Salmon Fillet
1/2 cup Roasted Asparagus (approx. 90g)
1/2 cup Cauliflower Rice (approx. 70g)
2 tsp Extra Virgin Olive Oil
PREPARATION
Pat the wild salmon fillet dry with a paper towel and season lightly with salt and pepper.
Heat 1 teaspoon of extra virgin olive oil in a nonstick skillet over medium-high heat.
Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a crispy crust forms.
Carefully flip the salmon and cook for an additional 2-3 minutes until just cooked through. Remove from heat.
Preheat your oven to 400°F. Toss the asparagus spears in the remaining teaspoon of olive oil, season with a pinch of salt and pepper, and place them on a baking sheet.
Roast the asparagus in the preheated oven for about 8-10 minutes until tender and slightly charred.
For the cauliflower rice, either heat it in a small pan over medium heat or warm it in the microwave for 1-2 minutes until just heated through.
Plate the seared salmon fillet alongside the roasted asparagus and a serving of cauliflower rice. Serve immediately and enjoy!