Name: Pan-Seared Salmon with Roasted Asparagus and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Wild Atlantic Salmon; 1 cup Asparagus; 1 cup Cauliflower Rice; 1 teaspoon Extra Virgin Olive Oil; 1 teaspoon Lemon Juice

Pan-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.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared salmon fillet served alongside roasted asparagus and fluffy cauliflower rice, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

37.4g

Fat

15.1g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Wild Atlantic Salmon

1 cup Asparagus

1 cup Cauliflower Rice

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends of the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of sea salt.
3
Roast the asparagus for 12 minutes until tender and slightly charred.
4
Season the salmon fillet with sea salt and black pepper on both sides.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is perfectly crisp.
7
Flip the salmon carefully and cook for another 3 minutes until the flesh is opaque and flakes easily.
8
Remove the salmon from the pan and quickly sauté the cauliflower rice in the same skillet for 3 minutes until softened.
9
Plate the salmon over the cauliflower rice with the roasted asparagus on the side and finish with a fresh squeeze of lemon juice.