Seared Salmon Fillet with Steamed Broccoli and Cauliflower Rice

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

Seared Salmon Fillet with Steamed Broccoli and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Cauliflower Rice

Pan-seared wild sockeye salmon served over a bed of fluffy cauliflower rice and tender broccoli, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

379kcal
Protein
48.4g
Fat
14.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

1 cup Broccoli Florets

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 completely dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon is searing, place the broccoli florets and cauliflower rice in a steamer basket over boiling water and steam for 5 minutes until tender.

  • 6

    Transfer the steamed vegetables to a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Steamed Broccoli and Cauliflower Rice

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

Seared Salmon Fillet with Steamed Broccoli and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Broccoli and Cauliflower Rice

Pan-seared wild sockeye salmon served over a bed of fluffy cauliflower rice and tender broccoli, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

379kcal
Protein
48.4g
Fat
14.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

1 cup Broccoli Florets

1 cup Cauliflower Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 4

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque in the center.

  • 5

    While the salmon is searing, place the broccoli florets and cauliflower rice in a steamer basket over boiling water and steam for 5 minutes until tender.

  • 6

    Transfer the steamed vegetables to a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.