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 alongside tender steamed asparagus and fluffy cauliflower rice, finished with a squeeze of zesty lemon.

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NUTRITION

320kcal
Protein
36.3g
Fat
15.5g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Heat the 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

    Carefully flip the fillet and cook for an additional 2-3 minutes until the center is just opaque.

  • 5

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

  • 6

    Plate the cauliflower rice and asparagus, top with the 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 salmon served alongside tender steamed asparagus and fluffy cauliflower rice, finished with a squeeze of zesty lemon.

NUTRITION

320kcal
Protein
36.3g
Fat
15.5g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Heat the 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

    Carefully flip the fillet and cook for an additional 2-3 minutes until the center is just opaque.

  • 5

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

  • 6

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