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 fillet served alongside tender steamed asparagus and fluffy cauliflower rice with a finishing touch of flaky sea salt.

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NUTRITION

445kcal
Protein
49.6g
Fat
21.6g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

7.7 oz Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower rice

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon juice

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PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; cook for 4-5 minutes until the skin is crisp.

  • 4

    Carefully flip the salmon and continue cooking for 2-3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until tender-bright green.

  • 6

    In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3-5 minutes until softened and hot.

  • 7

    Plate the cauliflower rice and asparagus alongside the salmon, then drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt.

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 fillet served alongside tender steamed asparagus and fluffy cauliflower rice with a finishing touch of flaky sea salt.

NUTRITION

445kcal
Protein
49.6g
Fat
21.6g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

7.7 oz Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower rice

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon juice

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact; cook for 4-5 minutes until the skin is crisp.

  • 4

    Carefully flip the salmon and continue cooking for 2-3 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until tender-bright green.

  • 6

    In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3-5 minutes until softened and hot.

  • 7

    Plate the cauliflower rice and asparagus alongside the salmon, then drizzle the entire dish with fresh lemon juice and a final sprinkle of flaky sea salt.