Seared Salmon with Steamed Asparagus and Herbed Cauliflower Rice

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

Seared Salmon with Steamed Asparagus and Herbed Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herbed Cauliflower Rice

Pan-seared wild salmon served over herbed cauliflower rice and steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

433kcal
Protein
46.2g
Fat
22.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Salmon Fillet

1.5 cups Cauliflower Rice

10 spears Asparagus

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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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 one teaspoon of olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until opaque.

  • 4

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.

  • 5

    In a separate pan, sauté the cauliflower rice and minced garlic in the remaining teaspoon of olive oil for 5 minutes.

  • 6

    Stir the fresh chopped parsley into the cauliflower rice and remove from heat.

  • 7

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

Seared Salmon with Steamed Asparagus and Herbed Cauliflower Rice

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

Seared Salmon with Steamed Asparagus and Herbed Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herbed Cauliflower Rice

Pan-seared wild salmon served over herbed cauliflower rice and steamed asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

433kcal
Protein
46.2g
Fat
22.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Salmon Fillet

1.5 cups Cauliflower Rice

10 spears Asparagus

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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 one teaspoon of olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 3

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until opaque.

  • 4

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.

  • 5

    In a separate pan, sauté the cauliflower rice and minced garlic in the remaining teaspoon of olive oil for 5 minutes.

  • 6

    Stir the fresh chopped parsley into the cauliflower rice and remove from heat.

  • 7

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