Seared Salmon with Lemon-Garlic 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 Lemon-Garlic Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon-Garlic Asparagus and Cauliflower Rice

Pan-seared salmon fillet served over zesty cauliflower rice and tender asparagus, finished with a squeeze of fresh lemon for a perfectly crisp golden skin.

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NUTRITION

484kcal
Protein
44.6g
Fat
28.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower Rice

1.5 teaspoons Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is golden and crisp.

  • 4

    Flip the salmon and cook for another two to three minutes until desired doneness is reached then remove from the pan.

  • 5

    In the same skillet add the asparagus and minced garlic sautéing for three to four minutes until the spears are bright green and tender-crisp.

  • 6

    Stir in the cauliflower rice and cook for an additional two minutes until heated through and well-combined with the garlic.

  • 7

    Plate the cauliflower rice and asparagus top with the seared salmon and finish with a generous squeeze of fresh lemon juice.

Seared Salmon with Lemon-Garlic 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 Lemon-Garlic Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon-Garlic Asparagus and Cauliflower Rice

Pan-seared salmon fillet served over zesty cauliflower rice and tender asparagus, finished with a squeeze of fresh lemon for a perfectly crisp golden skin.

NUTRITION

484kcal
Protein
44.6g
Fat
28.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower Rice

1.5 teaspoons Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the pan skin-side down and sear for four to five minutes until the skin is golden and crisp.

  • 4

    Flip the salmon and cook for another two to three minutes until desired doneness is reached then remove from the pan.

  • 5

    In the same skillet add the asparagus and minced garlic sautéing for three to four minutes until the spears are bright green and tender-crisp.

  • 6

    Stir in the cauliflower rice and cook for an additional two minutes until heated through and well-combined with the garlic.

  • 7

    Plate the cauliflower rice and asparagus top with the seared salmon and finish with a generous squeeze of fresh lemon juice.