Seared Salmon with Asparagus, Cherry Tomatoes & Cauliflower Rice
Indulge in the vibrant flavors of Seared Salmon with Asparagus, Cherry Tomatoes & Cauliflower Rice, a dish that brings together flaky salmon and fresh seasonal vegetables for a healthy, satisfying meal. This recipe is designed to be quick and easy, perfect for busy weeknights or impressing guests at dinner parties. With an anti-inflammatory focus, it features protein-rich salmon paired with colorful vegetables, all cooked to perfection in under 25 minutes. The freshness of grilled asparagus and roasted cherry tomatoes harmonizes beautifully with the lightness of cauliflower rice, making every bite a delightful experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Searing/Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 1 salmon fillet
- 1 cup cauliflower rice (fresh or frozen)
- 68 cherry tomatoes
- 45 asparagus spears
- 1 tbsp olive oil
- lemon slices
- salt & black pepper to taste
- optional: garlic powder, paprika, parsley
Instructions
- Season the salmon with salt and black pepper. Heat a non-stick skillet over medium heat and add olive oil. Sear the salmon skin-side down for about 4 minutes until crispy; flip and cook for another 4 minutes until done.
- Preheat the oven to 400°F (200°C). On a baking sheet, place asparagus and cherry tomatoes, drizzle with olive oil, season with salt, and roast for 10-12 minutes until blistered.
- In a separate skillet, sauté cauliflower rice with diced carrots and celery until tender. Season as desired.
- Char lemon slices in the non-stick skillet until caramelized.
- Plate the dish by arranging salmon on cauliflower rice alongside roasted vegetables and charred lemon.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 85mg