YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Herb-Cauliflower Rice and Sautéed Asparagus
Pan-seared salmon served over herb-flecked cauliflower rice and tender sautéed asparagus, finished with a squeeze of bright lemon and a buttery-crisp skin.
INGREDIENTS
6.5 oz Salmon Fillet
1.5 cups Cauliflower Rice
150g Asparagus Spears
2 tbsp Avocado Oil
10g Chopped Walnuts
Fresh Lemon and Parsley
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat one tablespoon of avocado oil in a large skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact for a buttery-crisp skin.
Cook the salmon for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until opaque throughout.
Remove the salmon from the pan and set aside; add the remaining tablespoon of oil and the asparagus spears to the same skillet.
Sauté the asparagus for 5 minutes until tender-crisp and lightly charred, then remove from the pan.
Add the cauliflower rice and chopped walnuts to the skillet, sautéing for 3-4 minutes until the cauliflower is softened and the walnuts are toasted.
Stir in a handful of fresh chopped parsley and a squeeze of lemon juice, then plate the rice with the salmon and asparagus on top.