Name: Seared Salmon Fillet with Roasted Asparagus and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Atlantic Salmon; 1 cup Asparagus spears; 1 cup Cauliflower rice; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon juice

Seared Salmon Fillet with Roasted 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 Fillet with Roasted Asparagus and Cauliflower Rice

Pan-seared wild salmon served over fluffy riced cauliflower and roasted asparagus, topped with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39g

Fat

15.8g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1 cup Asparagus spears

1 cup Cauliflower rice

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
3
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
4
Season the salmon fillet with salt, pepper, and any desired dried herbs.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.
7
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
8
In a separate small skillet, sauté the cauliflower rice over medium heat for 5 minutes until softened and hot.
9
Serve the salmon over the cauliflower rice with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.