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 served over fluffy cauliflower rice with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of fresh, aromatic dill.

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NUTRITION

393kcal
Protein
42.5g
Fat
19.3g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower Rice

1 cup Asparagus spears

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for another 3 to 4 minutes until it is cooked through to your preference.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket for about 5 minutes until they are tender-crisp.

  • 6

    Remove the salmon from the pan and add the cauliflower rice to the same skillet, sautéing for 3 minutes until softened and fluffy.

  • 7

    Transfer the cauliflower rice to a plate and top with the seared salmon and steamed asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice and garnish with fresh dill for a bright, clean finish.

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 served over fluffy cauliflower rice with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of fresh, aromatic dill.

NUTRITION

393kcal
Protein
42.5g
Fat
19.3g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower Rice

1 cup Asparagus spears

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.

  • 4

    Carefully flip the salmon and cook for another 3 to 4 minutes until it is cooked through to your preference.

  • 5

    While the salmon cooks, steam the asparagus spears in a steamer basket for about 5 minutes until they are tender-crisp.

  • 6

    Remove the salmon from the pan and add the cauliflower rice to the same skillet, sautéing for 3 minutes until softened and fluffy.

  • 7

    Transfer the cauliflower rice to a plate and top with the seared salmon and steamed asparagus.

  • 8

    Drizzle the entire dish with fresh lemon juice and garnish with fresh dill for a bright, clean finish.