YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Rice
Pan-seared wild salmon served over fluffy cauliflower rice and roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
200 grams Asparagus
150 grams Cauliflower Rice
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of sea salt.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a dash of garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the skillet and sear for 4 to 5 minutes until a golden-brown crust forms.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Remove the salmon from the pan and add the cauliflower rice to the same skillet, sautéing for 3 to 5 minutes until tender and heated through.
Plate the cauliflower rice alongside the roasted asparagus, top with the seared salmon, and finish with a squeeze of fresh lemon juice.