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: 5 ounces Wild Salmon Fillet; 1 cup Asparagus spears; 1.5 cups Cauliflower Rice; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

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 salmon served alongside roasted asparagus and cauliflower rice, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

34.1g

Fat

14.2g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower Rice

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with half of the olive oil and a pinch of salt and pepper, then roast for 12 minutes until tender.
3
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the hot pan and sear for 4 minutes until the skin is crisp and golden.
6
Flip the salmon carefully and cook for another 3 minutes until the center is just opaque.
7
While the salmon finishes, sauté the cauliflower rice in a separate pan over medium heat for 5 minutes until softened and slightly toasted.
8
Serve the salmon over the cauliflower rice with the roasted asparagus and a fresh squeeze of lemon juice.