Ingredients
Scale
- 1 salmon fillet
- lemon, sliced
- 1 cup cauliflower rice (fresh or frozen)
- 1 cup diced carrots and celery
- 68 cherry tomatoes
- 45 asparagus spears
- 1 tbsp olive oil
- Salt & black pepper to taste
Instructions
- Season the salmon fillet with salt and pepper. In a hot skillet with olive oil, sear the salmon skin-side down for about 4 minutes per side until crispy and cooked through.
- On a baking sheet, toss asparagus spears and cherry tomatoes with olive oil and a pinch of salt. Roast until slightly blistered.
- In another skillet, sauté cauliflower rice with diced carrots and celery until tender. Season lightly with salt, pepper, and optional garlic powder.
- Char lemon slices on a grill or pan until caramelized for added flavor.
- Plate the seared salmon alongside roasted vegetables and top with charred lemon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying, Roasting, Sautéing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 85mg