Name: Seared Salmon with Lemon Garlic Asparagus and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Atlantic Salmon Fillet; 1.5 cups Riced Cauliflower; 1 cup Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon Garlic Asparagus and Cauliflower Rice

Pan-seared salmon served over fluffy cauliflower rice with tender asparagus, finished with a bright and citrusy zing.

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NUTRITION

Protein

40.0g

Fat

16g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1.5 cups Riced Cauliflower

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon 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 non-stick skillet over medium-high heat until it begins to shimmer.
3
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
4
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.
5
Remove the salmon from the pan and set it aside to rest.
6
In the same skillet, add the minced garlic and asparagus spears, sautéing for 3 to 5 minutes until they are tender-crisp.
7
While the asparagus cooks, steam the riced cauliflower in a separate pan or microwave for 2 minutes until soft and fluffy.
8
Plate the cauliflower rice and asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.