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.

Seared Salmon with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared salmon served over fluffy cauliflower rice with roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

310kcal
Protein
38.7g
Fat
13.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

80g Asparagus spears

1 cup Cauliflower Rice

1/2 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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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, toss with a tiny drop of olive oil and a pinch of sea salt, and roast for 10-12 minutes until tender-crisp.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish flakes easily with a fork.

  • 6

    Remove the salmon from the pan and set aside to rest.

  • 7

    In the same skillet, add the cauliflower rice and sauté for 3-4 minutes until softened and slightly golden.

  • 8

    Plate the cauliflower rice, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of 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.

Seared Salmon with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared salmon served over fluffy cauliflower rice with roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

310kcal
Protein
38.7g
Fat
13.2g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

80g Asparagus spears

1 cup Cauliflower Rice

1/2 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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, toss with a tiny drop of olive oil and a pinch of sea salt, and roast for 10-12 minutes until tender-crisp.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish flakes easily with a fork.

  • 6

    Remove the salmon from the pan and set aside to rest.

  • 7

    In the same skillet, add the cauliflower rice and sauté for 3-4 minutes until softened and slightly golden.

  • 8

    Plate the cauliflower rice, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.