YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Rice
Pan-seared salmon fillet served with tender steamed asparagus and fluffy cauliflower rice, finished with a squeeze of zesty lemon juice.
INGREDIENTS
5 oz Wild Salmon Fillet
100g Asparagus spears
150g Cauliflower rice
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and reaches your desired doneness.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until tender-crisp.
In a separate small pan, sauté the cauliflower rice over medium heat for 3 to 4 minutes until softened and hot.
Plate the cauliflower rice and top with the seared salmon fillet.
Arrange the steamed asparagus alongside and finish the entire dish with a fresh squeeze of lemon juice.