Name: Seared Salmon with Roasted Asparagus and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Pink Salmon Fillet; 1 cup Asparagus spears; 1 cup Cauliflower Rice; 1.5 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon fresh Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared wild salmon served over a bed of cauliflower rice with oven-roasted asparagus spears, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

39.3g

Fat

14.8g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pink Salmon Fillet

1 cup Asparagus spears

1 cup Cauliflower Rice

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with half a teaspoon of olive oil, salt, and pepper.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
Pat the salmon dry with a paper towel and season both sides with a pinch of salt and black pepper.
5
Heat half a teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until golden.
6
In a separate skillet, sauté the cauliflower rice and minced garlic with the remaining half teaspoon of olive oil for 5 minutes until softened.
7
Plate the cauliflower rice, top with the seared salmon and roasted asparagus, and finish with a bright squeeze of zesty lemon.