Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

Pan-seared salmon served over fluffy cauliflower rice with tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

354kcal
Protein
39.6g
Fat
16.4g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower rice

1 teaspoon Extra virgin olive oil

1 tablespoon Fresh lemon juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan, flesh-side down, and sear for 4 to 5 minutes until a golden-brown crust forms.

  • 4

    Carefully flip the salmon and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 145°F.

  • 5

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

  • 6

    Cover and steam for 5 to 6 minutes until the asparagus is tender-crisp and the cauliflower rice is soft.

  • 7

    Transfer the cauliflower rice to a plate, top with the asparagus and the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice and serve immediately.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

Pan-seared salmon served over fluffy cauliflower rice with tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

354kcal
Protein
39.6g
Fat
16.4g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower rice

1 teaspoon Extra virgin olive oil

1 tablespoon Fresh lemon juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan, flesh-side down, and sear for 4 to 5 minutes until a golden-brown crust forms.

  • 4

    Carefully flip the salmon and cook for an additional 3 to 4 minutes, or until the internal temperature reaches 145°F.

  • 5

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

  • 6

    Cover and steam for 5 to 6 minutes until the asparagus is tender-crisp and the cauliflower rice is soft.

  • 7

    Transfer the cauliflower rice to a plate, top with the asparagus and the seared salmon.

  • 8

    Drizzle the entire dish with fresh lemon juice and serve immediately.