YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice
Pan-seared wild salmon served over a bed of fluffy cauliflower rice with snap-tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon Fillet
1 cup Asparagus spears
1 cup Cauliflower rice
1 tsp Avocado oil
0.5 tbsp Fresh lemon juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached, then remove from heat.
While the salmon cooks, steam the asparagus spears in a steamer basket for 3-5 minutes until bright green and tender-crisp.
In a separate small skillet, sauté the cauliflower rice over medium heat for 3-4 minutes until softened and heated through.
Plate the cauliflower rice, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.