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

Enjoy a vibrant dinner featuring perfectly seared salmon paired with roasted asparagus and a light, fluffy bed of cauliflower rice. The dish is enhanced with a hint of olive oil and garlic, balancing fresh flavors and simplicity.

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NUTRITION

390kcal
Protein
36.2g
Fat
22.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower Rice

1 tsp Olive Oil

1 clove Garlic

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the salmon dry with paper towels and season lightly with salt and pepper.

  • 2

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

  • 3

    Sear the salmon for about 3-4 minutes on each side until a golden crust forms, then remove from the pan and set aside.

  • 4

    In the same skillet, add the minced garlic and remaining olive oil, then sauté for 30 seconds.

  • 5

    Add asparagus to the skillet and roast for about 4-5 minutes until tender-crisp.

  • 6

    Stir in the cauliflower rice and cook for another 2-3 minutes until heated through.

  • 7

    Plate the asparagus and cauliflower rice, place the seared salmon on top, and finish with a squeeze of fresh lemon juice.

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

Enjoy a vibrant dinner featuring perfectly seared salmon paired with roasted asparagus and a light, fluffy bed of cauliflower rice. The dish is enhanced with a hint of olive oil and garlic, balancing fresh flavors and simplicity.

NUTRITION

390kcal
Protein
36.2g
Fat
22.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower Rice

1 tsp Olive Oil

1 clove Garlic

1 Lemon Wedge

PREPARATION

  • 1

    Pat the salmon dry with paper towels and season lightly with salt and pepper.

  • 2

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

  • 3

    Sear the salmon for about 3-4 minutes on each side until a golden crust forms, then remove from the pan and set aside.

  • 4

    In the same skillet, add the minced garlic and remaining olive oil, then sauté for 30 seconds.

  • 5

    Add asparagus to the skillet and roast for about 4-5 minutes until tender-crisp.

  • 6

    Stir in the cauliflower rice and cook for another 2-3 minutes until heated through.

  • 7

    Plate the asparagus and cauliflower rice, place the seared salmon on top, and finish with a squeeze of fresh lemon juice.