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 wild salmon served over a bed of riced cauliflower with oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

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NUTRITION

357kcal
Protein
38.7g
Fat
17.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower rice

1.5 tsp Avocado oil

1 clove Garlic, minced

1 wedge Fresh lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the avocado oil, sea salt, and black pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 8

    Remove the salmon from the pan and set aside to rest.

  • 9

    In the same skillet, add the minced garlic and cauliflower rice, sautéing for 3 to 5 minutes until the moisture has evaporated and the rice is tender.

  • 10

    Plate the cauliflower rice topped with the seared salmon and roasted asparagus, finishing with a bright squeeze of fresh lemon juice.

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 wild salmon served over a bed of riced cauliflower with oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

NUTRITION

357kcal
Protein
38.7g
Fat
17.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower rice

1.5 tsp Avocado oil

1 clove Garlic, minced

1 wedge Fresh lemon

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the avocado oil, sea salt, and black pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 8

    Remove the salmon from the pan and set aside to rest.

  • 9

    In the same skillet, add the minced garlic and cauliflower rice, sautéing for 3 to 5 minutes until the moisture has evaporated and the rice is tender.

  • 10

    Plate the cauliflower rice topped with the seared salmon and roasted asparagus, finishing with a bright squeeze of fresh lemon juice.