Name: Seared Salmon Fillet with Herbed Cauliflower Rice and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.2 ounces Wild Salmon Fillet; 1.5 cups Cauliflower Rice; 2 cups Fresh Spinach; 0.75 tablespoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley, chopped

Seared Salmon Fillet with Herbed Cauliflower Rice and Sautéed Spinach

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 Herbed Cauliflower Rice and Sautéed Spinach

Pan-seared salmon served over lemon-parsley cauliflower rice with garlicky sautéed spinach, finished with a perfectly crisp skin.

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NUTRITION

Protein

45.9g

Fat

24.1g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Salmon Fillet

1.5 cups Cauliflower Rice

2 cups Fresh Spinach

0.75 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

1
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat half of the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
4
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan to rest.
5
In the same skillet, add the remaining oil and the cauliflower rice, sautéing for 3-4 minutes until tender.
6
Stir in the fresh parsley and lemon juice to the cauliflower rice, then move to one side of the pan.
7
Add the minced garlic and spinach to the empty side of the pan, sautéing just until the spinach is wilted.
8
Plate the herbed cauliflower rice and sautéed spinach, topping with the seared salmon fillet.