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 wild salmon served over a bed of fluffy cauliflower rice with tender roasted asparagus, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

302kcal
Protein
38.8g
Fat
12.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Wild Sockeye Salmon

1 cup Asparagus spears, trimmed

1 cup Cauliflower rice

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon, juiced

1/4 teaspoon Garlic powder

Pinch of Sea salt and Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the trimmed asparagus with half of the olive oil, a pinch of sea salt, and black pepper, then roast for 10-12 minutes until tender-crisp.

  • 3

    Season the salmon fillet with garlic powder, salt, and pepper.

  • 4

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

  • 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 desired doneness.

  • 6

    Remove the salmon from the pan and let it rest while you add the cauliflower rice to the same skillet.

  • 7

    Sauté the cauliflower rice for 3-4 minutes until softened and slightly golden from the pan juices.

  • 8

    Plate the cauliflower rice, top with the seared salmon, and serve with the roasted asparagus and 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 wild salmon served over a bed of fluffy cauliflower rice with tender roasted asparagus, finished with a bright squeeze of lemon and flaky sea salt.

NUTRITION

302kcal
Protein
38.8g
Fat
12.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Wild Sockeye Salmon

1 cup Asparagus spears, trimmed

1 cup Cauliflower rice

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon, juiced

1/4 teaspoon Garlic powder

Pinch of Sea salt and Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the trimmed asparagus with half of the olive oil, a pinch of sea salt, and black pepper, then roast for 10-12 minutes until tender-crisp.

  • 3

    Season the salmon fillet with garlic powder, salt, and pepper.

  • 4

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

  • 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 desired doneness.

  • 6

    Remove the salmon from the pan and let it rest while you add the cauliflower rice to the same skillet.

  • 7

    Sauté the cauliflower rice for 3-4 minutes until softened and slightly golden from the pan juices.

  • 8

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