Seared Salmon with Steamed Asparagus 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 Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Rice

Pan-seared wild salmon with crispy skin served over fluffy cauliflower rice and tender steamed asparagus, finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

452kcal
Protein
53.9g
Fat
20.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower rice

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 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 another 2-3 minutes until desired doneness.

  • 5

    While the salmon cooks, place the cauliflower rice and asparagus in a steamer basket over boiling water.

  • 6

    Steam the vegetables for 5 minutes until the asparagus is tender-crisp and the cauliflower rice is soft.

  • 7

    Plate the cauliflower rice as a base, top with the steamed asparagus, and place the seared salmon on top.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon with Steamed Asparagus 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 Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Rice

Pan-seared wild salmon with crispy skin served over fluffy cauliflower rice and tender steamed asparagus, finished with a bright squeeze of lemon.

NUTRITION

452kcal
Protein
53.9g
Fat
20.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower rice

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 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 another 2-3 minutes until desired doneness.

  • 5

    While the salmon cooks, place the cauliflower rice and asparagus in a steamer basket over boiling water.

  • 6

    Steam the vegetables for 5 minutes until the asparagus is tender-crisp and the cauliflower rice is soft.

  • 7

    Plate the cauliflower rice as a base, top with the steamed asparagus, and place the seared salmon on top.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.