Name: Seared Salmon with Roasted Asparagus and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Sockeye Salmon Fillet; 1 cup Asparagus Spears; 1 cup Cauliflower Rice; 1.5 teaspoons Extra Virgin Olive Oil; 1 clove Garlic

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

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared wild salmon served over riced cauliflower and tender roasted asparagus, finished with a squeeze of lemon and a sprinkle of toasted garlic.

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NUTRITION

Protein

41.2g

Fat

15g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

1 cup Asparagus Spears

1 cup Cauliflower Rice

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic

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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 off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
3
Roast the asparagus for 10 to 12 minutes until tender and slightly charred.
4
Pat the salmon fillet dry and season both sides with salt, pepper, and a pinch of garlic powder.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat and add the minced garlic.
6
Place the salmon in the pan and sear for 4 to 5 minutes per side until the edges are golden and crisp.
7
Remove the salmon and add the cauliflower rice to the same skillet, sautéing for 3 minutes until softened.
8
Serve the salmon over the cauliflower rice with the roasted asparagus on the side, finished with fresh lemon juice.