Name: Seared Salmon Fillet with Roasted Asparagus and Herbed Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Salmon Fillet; 200 grams Asparagus spears; 300 grams Cauliflower rice; 1 teaspoon Avocado Oil; 1 tablespoon Fresh Parsley, chopped; 1/2 Fresh Lemon

Nutrition

Per serving

400 calories

Protein: 44g; 42% of calories
Carbs: 23g; 22% of calories
Fat: 17g; 36% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus, place them on the baking sheet, and season with a pinch of salt and black pepper.
Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
While the salmon rests, sauté the cauliflower rice in a separate pan over medium heat for 3-5 minutes until tender, then stir in the fresh parsley.
Plate the herbed cauliflower rice and roasted asparagus, top with the seared salmon, and serve with a fresh lemon wedge.

Nutrition

Ingredients

Instructions

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