YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Rice
Pan-seared salmon fillet served over fluffy cauliflower rice with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 ounces Wild Atlantic Salmon Fillet
1 cup Cauliflower Rice
1 cup Asparagus Spears
1 teaspoon Avocado Oil
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering and hot.
Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes without moving it until a golden-brown crust forms.
Flip the salmon carefully and continue cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Sauté the cauliflower rice in a separate hot pan for 3 to 4 minutes until softened and slightly toasted.
Plate the fluffy cauliflower rice, top with the seared salmon, and serve alongside the steamed asparagus with an optional squeeze of fresh lemon.