Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

Pan-seared wild salmon served over fluffy cauliflower rice with tender-crisp steamed asparagus and a zesty squeeze of lemon.

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NUTRITION

357kcal
Protein
41.5g
Fat
16.7g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Cauliflower Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides 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 in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears and cauliflower rice in a steamer basket for 4-5 minutes until tender-crisp.

  • 6

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

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Rice

Pan-seared wild salmon served over fluffy cauliflower rice with tender-crisp steamed asparagus and a zesty squeeze of lemon.

NUTRITION

357kcal
Protein
41.5g
Fat
16.7g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Cauliflower Rice

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides 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 in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 4

    Flip the salmon and cook for an additional 2-3 minutes until desired doneness is reached.

  • 5

    While the salmon cooks, steam the asparagus spears and cauliflower rice in a steamer basket for 4-5 minutes until tender-crisp.

  • 6

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