Seared Salmon with Steamed Broccoli and Cauliflower Rice

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

Seared Salmon with Steamed Broccoli and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Cauliflower Rice

Pan-seared wild sockeye salmon served over a bed of light cauliflower rice and tender steamed broccoli, finished with a bright squeeze of zesty lemon.

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NUTRITION

490kcal
Protein
64.5g
Fat
17.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Wild Sockeye Salmon

1.5 cups Broccoli Florets

1.5 cups Cauliflower Rice

1 teaspoon Avocado Oil

1/2 Fresh Lemon

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PREPARATION

  • 1

    Pat the sockeye salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until it reaches your desired doneness.

  • 5

    While the salmon cooks, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and vibrant green.

  • 6

    In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3-4 minutes until softened and heated through.

  • 7

    Plate the cauliflower rice as a base, top with the seared salmon, and serve the steamed broccoli on the side with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Broccoli and Cauliflower Rice

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

Seared Salmon with Steamed Broccoli and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Cauliflower Rice

Pan-seared wild sockeye salmon served over a bed of light cauliflower rice and tender steamed broccoli, finished with a bright squeeze of zesty lemon.

NUTRITION

490kcal
Protein
64.5g
Fat
17.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Wild Sockeye Salmon

1.5 cups Broccoli Florets

1.5 cups Cauliflower Rice

1 teaspoon Avocado Oil

1/2 Fresh Lemon

PREPARATION

  • 1

    Pat the sockeye salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat the avocado oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until it reaches your desired doneness.

  • 5

    While the salmon cooks, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and vibrant green.

  • 6

    In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3-4 minutes until softened and heated through.

  • 7

    Plate the cauliflower rice as a base, top with the seared salmon, and serve the steamed broccoli on the side with a fresh squeeze of lemon juice.