Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

Pan-seared pink salmon served over fluffy riced cauliflower and tender roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

322kcal
Protein
50.1g
Fat
8.3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Pink Salmon Fillet

1 cup Asparagus spears

1 cup Cauliflower rice

1 tablespoon Lemon juice

1 teaspoon Garlic powder

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, seasoning with half of the garlic powder and a pinch of sea salt.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender-crisp.

  • 4

    While the asparagus roasts, heat a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with the remaining garlic powder and sear for 3 to 4 minutes per side until the internal temperature reaches 145°F.

  • 6

    In a separate small pan or the microwave, steam the cauliflower rice until soft and fluffy.

  • 7

    Plate the cauliflower rice as a base, top with the seared salmon, and serve the roasted asparagus on the side.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice

Pan-seared pink salmon served over fluffy riced cauliflower and tender roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

322kcal
Protein
50.1g
Fat
8.3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Pink Salmon Fillet

1 cup Asparagus spears

1 cup Cauliflower rice

1 tablespoon Lemon juice

1 teaspoon Garlic powder

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, seasoning with half of the garlic powder and a pinch of sea salt.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender-crisp.

  • 4

    While the asparagus roasts, heat a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with the remaining garlic powder and sear for 3 to 4 minutes per side until the internal temperature reaches 145°F.

  • 6

    In a separate small pan or the microwave, steam the cauliflower rice until soft and fluffy.

  • 7

    Plate the cauliflower rice as a base, top with the seared salmon, and serve the roasted asparagus on the side.

  • 8

    Drizzle the entire dish with fresh lemon juice before serving.