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 light, beautifully seared wild sockeye salmon paired with just-roasted asparagus spears and a modest serving of cauliflower rice. This dish highlights the delicate flavor of the salmon while adding a crisp, fresh twist from the greens – a plate that's as nutritious as it is visually appealing.

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NUTRITION

310kcal
Protein
62.2g
Fat
5.2g
Carbs
2.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Sockeye Salmon Fillet (approx. 255g)

3 Asparagus Spears (approx. 30g)

1/4 cup Cauliflower Rice (approx. 25g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the wild sockeye salmon fillet lightly with salt and pepper. Optionally, add a squeeze of lemon for brightness.

  • 3

    Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes or until the salmon is just opaque in the center.

  • 4

    While the salmon cooks, preheat your oven to 425°F. Lightly coat the asparagus spears with a minimal spray of olive oil, sprinkle a pinch of salt, and roast on a small baking sheet for about 6-8 minutes until tender.

  • 5

    For the cauliflower rice, you can briefly sauté it in a separate pan over medium heat for 2 minutes with a pinch of salt or simply steam it for a couple of minutes until just tender.

  • 6

    Plate the seared salmon with the roasted asparagus placed alongside and a small serving of cauliflower rice. Garnish with a touch of lemon zest if desired and 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

Enjoy a light, beautifully seared wild sockeye salmon paired with just-roasted asparagus spears and a modest serving of cauliflower rice. This dish highlights the delicate flavor of the salmon while adding a crisp, fresh twist from the greens – a plate that's as nutritious as it is visually appealing.

NUTRITION

310kcal
Protein
62.2g
Fat
5.2g
Carbs
2.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Sockeye Salmon Fillet (approx. 255g)

3 Asparagus Spears (approx. 30g)

1/4 cup Cauliflower Rice (approx. 25g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Season the wild sockeye salmon fillet lightly with salt and pepper. Optionally, add a squeeze of lemon for brightness.

  • 3

    Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes or until the salmon is just opaque in the center.

  • 4

    While the salmon cooks, preheat your oven to 425°F. Lightly coat the asparagus spears with a minimal spray of olive oil, sprinkle a pinch of salt, and roast on a small baking sheet for about 6-8 minutes until tender.

  • 5

    For the cauliflower rice, you can briefly sauté it in a separate pan over medium heat for 2 minutes with a pinch of salt or simply steam it for a couple of minutes until just tender.

  • 6

    Plate the seared salmon with the roasted asparagus placed alongside and a small serving of cauliflower rice. Garnish with a touch of lemon zest if desired and serve immediately.