Seared Salmon with Turmeric Cauliflower Rice and Wilted Spinach

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

Seared Salmon with Turmeric Cauliflower Rice and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Turmeric Cauliflower Rice and Wilted Spinach

Pan-seared wild salmon served over vibrant turmeric-spiced cauliflower rice and tender wilted spinach, finished with a squeeze of zesty lemon.

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NUTRITION

488kcal
Protein
44.9g
Fat
28.8g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Rice

2 cups Baby Spinach

1 tbsp Avocado Oil

1 tsp Sesame Seeds

1 clove Garlic, minced

1 tbsp Lemon Juice

0.5 tsp Ground Turmeric

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PREPARATION

  • 1

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

  • 2

    Heat half of the avocado 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 crisp.

  • 4

    Flip the salmon and cook for another 2-3 minutes until cooked to your preference, then remove from the pan and set aside.

  • 5

    In the same skillet, add the remaining oil, minced garlic, and ground turmeric, sautéing for 30 seconds until fragrant.

  • 6

    Add the cauliflower rice to the skillet and sauté for 3-4 minutes until tender but not mushy.

  • 7

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 8

    Plate the turmeric cauliflower rice and spinach, top with the seared salmon, and finish with a drizzle of lemon juice and a sprinkle of sesame seeds.

Seared Salmon with Turmeric Cauliflower Rice and Wilted Spinach

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

Seared Salmon with Turmeric Cauliflower Rice and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Turmeric Cauliflower Rice and Wilted Spinach

Pan-seared wild salmon served over vibrant turmeric-spiced cauliflower rice and tender wilted spinach, finished with a squeeze of zesty lemon.

NUTRITION

488kcal
Protein
44.9g
Fat
28.8g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Rice

2 cups Baby Spinach

1 tbsp Avocado Oil

1 tsp Sesame Seeds

1 clove Garlic, minced

1 tbsp Lemon Juice

0.5 tsp Ground Turmeric

PREPARATION

  • 1

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

  • 2

    Heat half of the avocado 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 crisp.

  • 4

    Flip the salmon and cook for another 2-3 minutes until cooked to your preference, then remove from the pan and set aside.

  • 5

    In the same skillet, add the remaining oil, minced garlic, and ground turmeric, sautéing for 30 seconds until fragrant.

  • 6

    Add the cauliflower rice to the skillet and sauté for 3-4 minutes until tender but not mushy.

  • 7

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 8

    Plate the turmeric cauliflower rice and spinach, top with the seared salmon, and finish with a drizzle of lemon juice and a sprinkle of sesame seeds.