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

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NUTRITION

432kcal
Protein
45.7g
Fat
22.5g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Wild Salmon Fillet

1 cup Cauliflower Rice

1 cup Asparagus Spears

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until opaque throughout

  • 5

    Steam the asparagus spears in a steamer basket for 4 minutes until bright green and tender-crisp

  • 6

    In a separate pan, sauté the cauliflower rice and minced garlic with the remaining teaspoon of olive oil for 3 minutes

  • 7

    Arrange the cauliflower rice on a plate, top with the 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 wild salmon served over fluffy cauliflower rice with tender-crisp asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

432kcal
Protein
45.7g
Fat
22.5g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Wild Salmon Fillet

1 cup Cauliflower Rice

1 cup Asparagus Spears

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until opaque throughout

  • 5

    Steam the asparagus spears in a steamer basket for 4 minutes until bright green and tender-crisp

  • 6

    In a separate pan, sauté the cauliflower rice and minced garlic with the remaining teaspoon of olive oil for 3 minutes

  • 7

    Arrange the cauliflower rice on a plate, top with the salmon and asparagus, and finish with a fresh squeeze of lemon juice