Name: Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 1 cup Asparagus spears; 1.5 cups Cauliflower rice; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon juice

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Rice

Pan-seared salmon served over fluffy cauliflower rice with roasted asparagus, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.5g

Fat

19.1g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon juice

Try 7 days free, then $12.99 / mo.

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 with half of the olive oil and a pinch of sea salt.
3
Arrange asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.
4
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden crust forms.
7
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
8
In a separate small skillet or the same pan after removing salmon, sauté the cauliflower rice for 3 to 5 minutes until softened.
9
Plate the cauliflower rice topped with the salmon and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.