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 salmon fillet served over fluffy cauliflower rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

381kcal
Protein
39.5g
Fat
21.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Cauliflower Rice

1 cup Asparagus

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Place the asparagus in a steamer basket over boiling water and cook for 4-5 minutes until tender-crisp.

  • 3

    Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the cauliflower rice until softened.

  • 4

    In a separate cast-iron skillet, heat the remaining avocado oil over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Carefully flip the salmon and continue cooking for 2-3 minutes until the fish is cooked through and has a golden crust.

  • 6

    Arrange the cauliflower rice and asparagus on a plate, top with the seared salmon, and drizzle with fresh 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 salmon fillet served over fluffy cauliflower rice with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

381kcal
Protein
39.5g
Fat
21.1g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Cauliflower Rice

1 cup Asparagus

2 teaspoons Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Place the asparagus in a steamer basket over boiling water and cook for 4-5 minutes until tender-crisp.

  • 3

    Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and sauté the cauliflower rice until softened.

  • 4

    In a separate cast-iron skillet, heat the remaining avocado oil over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Carefully flip the salmon and continue cooking for 2-3 minutes until the fish is cooked through and has a golden crust.

  • 6

    Arrange the cauliflower rice and asparagus on a plate, top with the seared salmon, and drizzle with fresh lemon juice.