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 a bed of fluffy cauliflower rice and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

459kcal
Protein
55.7g
Fat
21.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon Fillet

1 cup Fresh Asparagus

1 cup Cauliflower Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 6

    Plate the cauliflower rice and asparagus, top with the seared salmon, 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 a bed of fluffy cauliflower rice and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

459kcal
Protein
55.7g
Fat
21.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon Fillet

1 cup Fresh Asparagus

1 cup Cauliflower Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

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

  • 4

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

  • 5

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 6

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