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 salmon served over cauliflower rice with tender steamed asparagus, finished with a squeeze of zesty lemon for a bright, citrusy aroma.

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NUTRITION

382kcal
Protein
42.3g
Fat
18.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1 cup Fresh Asparagus Spears

0.5 cup Cauliflower Rice

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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

    Flip the salmon and cook for another 3 minutes or until cooked to your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 5 minutes until tender-crisp.

  • 6

    Sauté the cauliflower rice in a separate small pan for 3-4 minutes until softened.

  • 7

    Plate the cauliflower rice, top with the salmon and asparagus, and drizzle with fresh 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 salmon served over cauliflower rice with tender steamed asparagus, finished with a squeeze of zesty lemon for a bright, citrusy aroma.

NUTRITION

382kcal
Protein
42.3g
Fat
18.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1 cup Fresh Asparagus Spears

0.5 cup Cauliflower Rice

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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

    Flip the salmon and cook for another 3 minutes or until cooked to your desired level of doneness.

  • 5

    While the salmon cooks, steam the asparagus spears for 5 minutes until tender-crisp.

  • 6

    Sauté the cauliflower rice in a separate small pan for 3-4 minutes until softened.

  • 7

    Plate the cauliflower rice, top with the salmon and asparagus, and drizzle with fresh lemon juice.