YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice
Pan-seared pink salmon paired with oven-roasted asparagus and riced cauliflower, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8.5 ounces Pink Salmon Fillet
1 cup Asparagus spears
1 cup Cauliflower Rice
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the avocado oil, salt, and pepper, then roast for 10-12 minutes until tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.
In a separate pan, sauté the riced cauliflower and minced garlic for 5 minutes until softened and slightly toasted.
Plate the salmon over the cauliflower rice with the roasted asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.