Name: Seared Salmon with Roasted Asparagus and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Wild Atlantic Salmon; 1 cup Asparagus spears; 1.5 cups Cauliflower Rice; 1 tablespoon Avocado Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Garlic Powder

Seared Salmon with Roasted Asparagus and Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared wild salmon served over a bed of fluffy cauliflower rice and roasted asparagus, finished with a squeeze of bright lemon and a buttery, crisp skin.

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NUTRITION

Protein

45.2g

Fat

27.1g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower Rice

1 tablespoon Avocado Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with half of the avocado oil, salt, and pepper.
3
Roast the asparagus for 10-12 minutes until tender but still vibrant green.
4
While the asparagus roasts, pat the salmon skin dry with a paper towel and season the flesh with garlic powder and sea salt.
5
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
6
Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.
7
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes to your desired doneness.
8
In a separate small pan, sauté the cauliflower rice over medium heat for 3-5 minutes until softened and fluffy.
9
Plate the cauliflower rice and roasted asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.