Name: Crispy Baked Salmon with Herb Cauliflower Rice and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Atlantic Salmon Fillet; 1.5 cups Cauliflower Rice; 1 cup Asparagus spears; 1.5 tbsp Almond Flour; 1 tsp Avocado Oil; 1 tbsp Lemon Juice; 2 tbsp Fresh Parsley, chopped

Crispy Baked Salmon with Herb Cauliflower Rice and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Salmon with Herb Cauliflower Rice and Asparagus

Oven-roasted salmon topped with a nutty almond crust, served over zesty herb cauliflower rice and tender asparagus with a finishing squeeze of bright lemon.

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NUTRITION

Protein

42.2g

Fat

33.3g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Rice

1 cup Asparagus spears

1.5 tbsp Almond Flour

1 tsp Avocado Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Pat the salmon fillet dry with a paper towel and place it on one side of the baking sheet.
3
In a small bowl, mix the almond flour with a pinch of salt, pepper, and a teaspoon of chopped parsley.
4
Press the almond flour mixture onto the top of the salmon to create a crust.
5
Place the asparagus spears on the other side of the baking sheet, drizzle with half of the avocado oil, and season with salt and pepper.
6
Bake for 12-15 minutes until the salmon is flaky and the almond crust is golden brown.
7
While the salmon bakes, heat the remaining avocado oil in a skillet over medium heat.
8
Add the cauliflower rice and sauté for 5-7 minutes until tender, then stir in the remaining parsley and lemon juice.
9
Serve the crispy salmon over the herb cauliflower rice with the roasted asparagus on the side.