Seared Salmon and Cauliflower Rice Bowl with Crunchy Cabbage and Herb Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon and Cauliflower Rice Bowl with Crunchy Cabbage and Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon and Cauliflower Rice Bowl with Crunchy Cabbage and Herb Yogurt Sauce

Pan-seared salmon served over riced cauliflower and shredded cabbage, finished with a dollop of zesty, cooling lemon-dill yogurt sauce.

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NUTRITION

299kcal
Protein
47.4g
Fat
6.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Pink Salmon Fillet

4.75 ounces Non-fat Greek Yogurt

1 cup Riced Cauliflower

1/4 cup Shredded Red Cabbage

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

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PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until cooked through.

  • 3

    Steam the riced cauliflower in a microwave-safe bowl with a splash of water for 3 minutes until tender.

  • 4

    In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, and chopped fresh dill.

  • 5

    Assemble the bowl by layering the steamed cauliflower rice and shredded red cabbage.

  • 6

    Place the seared salmon on top and finish with a dollop of the herb yogurt sauce.

Seared Salmon and Cauliflower Rice Bowl with Crunchy Cabbage and Herb Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon and Cauliflower Rice Bowl with Crunchy Cabbage and Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon and Cauliflower Rice Bowl with Crunchy Cabbage and Herb Yogurt Sauce

Pan-seared salmon served over riced cauliflower and shredded cabbage, finished with a dollop of zesty, cooling lemon-dill yogurt sauce.

NUTRITION

299kcal
Protein
47.4g
Fat
6.3g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Pink Salmon Fillet

4.75 ounces Non-fat Greek Yogurt

1 cup Riced Cauliflower

1/4 cup Shredded Red Cabbage

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

PREPARATION

  • 1

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

  • 2

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until cooked through.

  • 3

    Steam the riced cauliflower in a microwave-safe bowl with a splash of water for 3 minutes until tender.

  • 4

    In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, and chopped fresh dill.

  • 5

    Assemble the bowl by layering the steamed cauliflower rice and shredded red cabbage.

  • 6

    Place the seared salmon on top and finish with a dollop of the herb yogurt sauce.