Name: Seared Salmon Fillet with Herb-Roasted Cauliflower and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Wild Atlantic Salmon Fillet; 0.6 cup Cooked Brown Rice; 1.5 cups Cauliflower Florets; 1.25 tablespoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Dried Oregano

Seared Salmon Fillet with Herb-Roasted Cauliflower and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Roasted Cauliflower and Brown Rice

Pan-seared salmon served over nutty brown rice with herb-roasted cauliflower, finished with a bright squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

Protein

28.2g

Fat

25.6g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Wild Atlantic Salmon Fillet

0.6 cup Cooked Brown Rice

1.5 cups Cauliflower Florets

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the cauliflower florets with half of the olive oil, dried oregano, and a pinch of salt and pepper.
3
Spread the cauliflower on the baking sheet and roast for 20-25 minutes until the edges are golden brown.
4
While the cauliflower roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon fillet with salt and pepper, then place it skin-side up in the skillet.
6
Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until opaque and flaky.
7
Warm the pre-cooked brown rice in a small saucepan or microwave.
8
Plate the seared salmon alongside the roasted cauliflower and brown rice.
9
Drizzle the fresh lemon juice over the salmon and cauliflower before serving.