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

Savor a beautifully balanced dinner featuring a perfectly seared 6-ounce salmon fillet, paired with roasted asparagus spears and a light, fluffy bed of cauliflower rice. Enhanced with a drizzle of olive oil, this dish imparts delicate flavors and a satisfying nutritional punch ideal for a health-focused meal plan.

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NUTRITION

376kcal
Protein
39g
Fat
19.4g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1 cup Cauliflower Rice

8 Asparagus Spears

2 tsp Olive Oil

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add 1 teaspoon of olive oil to the skillet.

  • 3

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

  • 4

    Carefully flip the salmon and cook the other side for an additional 3-4 minutes or until the fish reaches your desired level of doneness. Remove from heat and set aside.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus spears lightly with the remaining olive oil, salt, and pepper, and arrange them in a single layer on a baking sheet.

  • 6

    Roast the asparagus in the oven for about 10 minutes until tender and slightly charred.

  • 7

    While the asparagus is roasting, lightly steam or sauté the cauliflower rice in a non-stick pan over medium heat for 3-4 minutes until it's warmed through.

  • 8

    Plate the cauliflower rice, top with the seared salmon, and arrange the roasted asparagus on the side. Serve immediately.

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

Savor a beautifully balanced dinner featuring a perfectly seared 6-ounce salmon fillet, paired with roasted asparagus spears and a light, fluffy bed of cauliflower rice. Enhanced with a drizzle of olive oil, this dish imparts delicate flavors and a satisfying nutritional punch ideal for a health-focused meal plan.

NUTRITION

376kcal
Protein
39g
Fat
19.4g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1 cup Cauliflower Rice

8 Asparagus Spears

2 tsp Olive Oil

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium-high heat. Add 1 teaspoon of olive oil to the skillet.

  • 3

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

  • 4

    Carefully flip the salmon and cook the other side for an additional 3-4 minutes or until the fish reaches your desired level of doneness. Remove from heat and set aside.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus spears lightly with the remaining olive oil, salt, and pepper, and arrange them in a single layer on a baking sheet.

  • 6

    Roast the asparagus in the oven for about 10 minutes until tender and slightly charred.

  • 7

    While the asparagus is roasting, lightly steam or sauté the cauliflower rice in a non-stick pan over medium heat for 3-4 minutes until it's warmed through.

  • 8

    Plate the cauliflower rice, top with the seared salmon, and arrange the roasted asparagus on the side. Serve immediately.