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

Pan-seared salmon served over fluffy cauliflower rice with oven-roasted asparagus, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.

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NUTRITION

332kcal
Protein
37.3g
Fat
14.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until cooked through to your preference.

  • 8

    Remove the salmon from the pan and set aside; in the same pan, add the cauliflower rice and sauté for 3-4 minutes until softened.

  • 9

    Plate the cauliflower rice and top with the roasted asparagus and seared salmon.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.

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

Pan-seared salmon served over fluffy cauliflower rice with oven-roasted asparagus, finished with a squeeze of zesty lemon and a pinch of flaky sea salt.

NUTRITION

332kcal
Protein
37.3g
Fat
14.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    While the asparagus roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until cooked through to your preference.

  • 8

    Remove the salmon from the pan and set aside; in the same pan, add the cauliflower rice and sauté for 3-4 minutes until softened.

  • 9

    Plate the cauliflower rice and top with the roasted asparagus and seared salmon.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.