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 wild salmon served over garlic-scented cauliflower rice with roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

430kcal
Protein
51.6g
Fat
18.9g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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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 toss them with half of the olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, heat the remaining olive oil in a large non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with a pinch of salt and pepper, then sear for 3 to 4 minutes per side until a golden crust forms and the fish is cooked through.

  • 6

    Remove the salmon from the pan and set aside.

  • 7

    In the same skillet, add the minced garlic and cauliflower rice, sautéing for 3 to 5 minutes until the cauliflower is tender.

  • 8

    Serve the salmon over the garlic cauliflower rice with the roasted asparagus on the side, finishing with a bright squeeze of 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 wild salmon served over garlic-scented cauliflower rice with roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

430kcal
Protein
51.6g
Fat
18.9g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower Rice

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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 toss them with half of the olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, heat the remaining olive oil in a large non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with a pinch of salt and pepper, then sear for 3 to 4 minutes per side until a golden crust forms and the fish is cooked through.

  • 6

    Remove the salmon from the pan and set aside.

  • 7

    In the same skillet, add the minced garlic and cauliflower rice, sautéing for 3 to 5 minutes until the cauliflower is tender.

  • 8

    Serve the salmon over the garlic cauliflower rice with the roasted asparagus on the side, finishing with a bright squeeze of fresh lemon juice.