Seared Salmon with Roasted 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 Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared salmon served over cauliflower rice with roasted asparagus, finished with a squeeze of lemon and fragrant toasted garlic.

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NUTRITION

349kcal
Protein
39.3g
Fat
15.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1 cup Fresh Asparagus

1.5 cups Riced Cauliflower

1 tsp Extra Virgin Olive Oil

1 clove Fresh Garlic

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper

  • 2

    Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred

  • 4

    Pat the salmon dry and season both sides with salt and pepper

  • 5

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

  • 6

    Place salmon skin-side up and sear for 4-5 minutes until golden, then flip and cook for another 3-4 minutes

  • 7

    In a separate pan, sauté the riced cauliflower and minced garlic for 5-7 minutes until softened

  • 8

    Plate the cauliflower rice, top with the salmon and asparagus, and finish with fresh lemon juice

Seared Salmon with Roasted 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 Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared salmon served over cauliflower rice with roasted asparagus, finished with a squeeze of lemon and fragrant toasted garlic.

NUTRITION

349kcal
Protein
39.3g
Fat
15.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1 cup Fresh Asparagus

1.5 cups Riced Cauliflower

1 tsp Extra Virgin Olive Oil

1 clove Fresh Garlic

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper

  • 2

    Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred

  • 4

    Pat the salmon dry and season both sides with salt and pepper

  • 5

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

  • 6

    Place salmon skin-side up and sear for 4-5 minutes until golden, then flip and cook for another 3-4 minutes

  • 7

    In a separate pan, sauté the riced cauliflower and minced garlic for 5-7 minutes until softened

  • 8

    Plate the cauliflower rice, top with the salmon and asparagus, and finish with fresh lemon juice