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.

Seared Salmon with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared salmon served over fluffy cauliflower rice with oven-roasted asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

343kcal
Protein
34.4g
Fat
17.5g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1.5 cups Asparagus

1 cup Cauliflower Rice

0.5 teaspoon Avocado Oil

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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 them with half of the avocado oil and a pinch of sea salt.

  • 3

    Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred.

  • 4

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 6

    In a separate small skillet, sauté the cauliflower rice over medium heat for 3-5 minutes until it is softened and fragrant.

  • 7

    Plate the cauliflower rice first, then top with the seared salmon and serve the roasted asparagus on the side.

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.

Seared Salmon with Roasted Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Rice

Pan-seared salmon served over fluffy cauliflower rice with oven-roasted asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

343kcal
Protein
34.4g
Fat
17.5g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1.5 cups Asparagus

1 cup Cauliflower Rice

0.5 teaspoon Avocado Oil

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 them with half of the avocado oil and a pinch of sea salt.

  • 3

    Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred.

  • 4

    Season the salmon fillet with sea salt and black pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 6

    In a separate small skillet, sauté the cauliflower rice over medium heat for 3-5 minutes until it is softened and fragrant.

  • 7

    Plate the cauliflower rice first, then top with the seared salmon and serve the roasted asparagus on the side.