Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

Enjoy a vibrant dinner featuring a perfectly seared, 6-ounce salmon fillet paired with tender roasted asparagus and light cauliflower rice. This dish boasts a delightful contrast of textures and flavors, from the crispy sear on the salmon to the roasted, caramelized notes of asparagus, finished with a hint of lemon to elevate the taste.

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NUTRITION

503kcal
Protein
44.1g
Fat
31.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tsp Olive Oil for searing

1 cup Asparagus Spears

1 tsp Olive Oil for roasting asparagus

1 cup Cauliflower Rice

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet dry and season with salt and pepper on both sides.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 3

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily. Remove from heat and drizzle with lemon juice.

  • 4

    Preheat the oven to 400°F. Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Meanwhile, lightly sauté the cauliflower rice in a pan over medium heat for 3-4 minutes, just until warmed through. Season with salt and pepper if desired.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a serving of cauliflower rice. Enjoy immediately!

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

Enjoy a vibrant dinner featuring a perfectly seared, 6-ounce salmon fillet paired with tender roasted asparagus and light cauliflower rice. This dish boasts a delightful contrast of textures and flavors, from the crispy sear on the salmon to the roasted, caramelized notes of asparagus, finished with a hint of lemon to elevate the taste.

NUTRITION

503kcal
Protein
44.1g
Fat
31.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tsp Olive Oil for searing

1 cup Asparagus Spears

1 tsp Olive Oil for roasting asparagus

1 cup Cauliflower Rice

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the salmon fillet dry and season with salt and pepper on both sides.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 3

    Carefully flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily. Remove from heat and drizzle with lemon juice.

  • 4

    Preheat the oven to 400°F. Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    Meanwhile, lightly sauté the cauliflower rice in a pan over medium heat for 3-4 minutes, just until warmed through. Season with salt and pepper if desired.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a serving of cauliflower rice. Enjoy immediately!