Seared Salmon with Steamed 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 Steamed Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Rice

Pan-seared wild salmon served over cauliflower rice with steamed asparagus and a squeeze of bright, zesty lemon.

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NUTRITION

302kcal
Protein
30.4g
Fat
15.6g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Salmon Fillet

1 cup Asparagus spears

1 cup Cauliflower rice

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears and cauliflower rice in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Transfer the cauliflower rice to a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

Seared Salmon with Steamed 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 Steamed Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Rice

Pan-seared wild salmon served over cauliflower rice with steamed asparagus and a squeeze of bright, zesty lemon.

NUTRITION

302kcal
Protein
30.4g
Fat
15.6g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Salmon Fillet

1 cup Asparagus spears

1 cup Cauliflower rice

1.5 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

  • 4

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

  • 5

    While the salmon cooks, steam the asparagus spears and cauliflower rice in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.

  • 6

    Transfer the cauliflower rice to a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.