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 served over fluffy cauliflower rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

331kcal
Protein
38.1g
Fat
16g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Salmon Fillet

1 cup Asparagus Spears

1 cup Cauliflower Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees F.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water for 3-4 minutes until tender-crisp.

  • 6

    In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3 minutes until softened.

  • 7

    Plate the cauliflower rice, top with the 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 salmon served over fluffy cauliflower rice and tender steamed asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

331kcal
Protein
38.1g
Fat
16g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Salmon Fillet

1 cup Asparagus Spears

1 cup Cauliflower Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees F.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water for 3-4 minutes until tender-crisp.

  • 6

    In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3 minutes until softened.

  • 7

    Plate the cauliflower rice, top with the salmon and asparagus, and finish with a fresh squeeze of lemon juice.