YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice
Pan-seared salmon fillet served over fluffy riced cauliflower and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Salmon Fillet
1.5 cups Cauliflower Rice
1 cup Asparagus spears
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 to 5 minutes until the exterior is golden and crisp.
Flip the fillet carefully and cook for an additional 3 to 4 minutes until the fish flakes easily with a fork.
While the salmon is searing, place the cauliflower rice and asparagus in a steamer basket over boiling water.
Steam the vegetables for 5 to 6 minutes until the asparagus is tender-crisp and the cauliflower is softened.
Transfer the cauliflower rice to a plate, arrange the asparagus alongside, and top with the seared salmon.
Drizzle the entire dish with fresh lemon juice just before serving.