Seared Salmon with Steamed Asparagus and Lemon Zest 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 Lemon Zest Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Zest Cauliflower Rice

Pan-seared salmon fillet served over fluffy lemon-zested cauliflower rice and tender asparagus, finished with a squeeze of fresh juice for a bright, citrusy zing.

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NUTRITION

486kcal
Protein
45.6g
Fat
26.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Atlantic Salmon fillet

2 cups Riced Cauliflower

150 grams Asparagus spears

1 teaspoon Avocado Oil

2 tablespoons Lemon juice and zest

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and vibrant green.

  • 5

    In a separate small skillet, sauté the riced cauliflower and minced garlic over medium heat for 5 minutes until softened.

  • 6

    Stir the lemon zest into the cauliflower rice and season with a touch of salt.

  • 7

    Plate the lemon-zested cauliflower rice, top with the seared salmon and steamed asparagus, and finish with a generous squeeze of fresh lemon juice.

Seared Salmon with Steamed Asparagus and Lemon Zest 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 Lemon Zest Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Lemon Zest Cauliflower Rice

Pan-seared salmon fillet served over fluffy lemon-zested cauliflower rice and tender asparagus, finished with a squeeze of fresh juice for a bright, citrusy zing.

NUTRITION

486kcal
Protein
45.6g
Fat
26.6g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Atlantic Salmon fillet

2 cups Riced Cauliflower

150 grams Asparagus spears

1 teaspoon Avocado Oil

2 tablespoons Lemon juice and zest

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 3

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 4

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp and vibrant green.

  • 5

    In a separate small skillet, sauté the riced cauliflower and minced garlic over medium heat for 5 minutes until softened.

  • 6

    Stir the lemon zest into the cauliflower rice and season with a touch of salt.

  • 7

    Plate the lemon-zested cauliflower rice, top with the seared salmon and steamed asparagus, and finish with a generous squeeze of fresh lemon juice.