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 salmon served over cauliflower rice and steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

361kcal
Protein
41.6g
Fat
16.7g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 olive oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes, or until the salmon reaches your preferred level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears and cauliflower rice in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

    Transfer the cauliflower rice to a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

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 salmon served over cauliflower rice and steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

361kcal
Protein
41.6g
Fat
16.7g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 olive oil in a medium non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for an additional 2 to 3 minutes, or until the salmon reaches your preferred level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears and cauliflower rice in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 6

    Transfer the cauliflower rice to a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.