Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

Pan-seared wild salmon served over fluffy cauliflower rice with tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty aroma.

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NUTRITION

393kcal
Protein
52g
Fat
15.7g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Atlantic Salmon Fillet

1 cup Cauliflower Rice

5 medium spears Asparagus

1 tablespoon Lemon Juice

1 clove Garlic

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until they are tender-crisp.

  • 3

    In a non-stick skillet over medium heat, sauté the cauliflower rice and minced garlic for 4 to 5 minutes until the cauliflower is softened and fragrant.

  • 4

    In a separate non-stick skillet over medium-high heat, place the salmon skin-side down and sear for 4 to 5 minutes until the skin is golden.

  • 5

    Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque in the center.

  • 6

    Transfer the cauliflower rice and asparagus to a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

Pan-seared wild salmon served over fluffy cauliflower rice with tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty aroma.

NUTRITION

393kcal
Protein
52g
Fat
15.7g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Atlantic Salmon Fillet

1 cup Cauliflower Rice

5 medium spears Asparagus

1 tablespoon Lemon Juice

1 clove Garlic

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Place the asparagus spears in a steamer basket over boiling water and steam for 3 to 5 minutes until they are tender-crisp.

  • 3

    In a non-stick skillet over medium heat, sauté the cauliflower rice and minced garlic for 4 to 5 minutes until the cauliflower is softened and fragrant.

  • 4

    In a separate non-stick skillet over medium-high heat, place the salmon skin-side down and sear for 4 to 5 minutes until the skin is golden.

  • 5

    Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is just opaque in the center.

  • 6

    Transfer the cauliflower rice and asparagus to a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.