Pan-seared Salmon with Sautéed Asparagus and Cilantro-Lime Cauliflower Rice
Serves 2
Ingredients
Salmon Filets:
2 Center Cut Salmon Filets (2” thick SKIN ON)
1 Tbsp Garlic powder
1 Tbsp Smoked Paprika
1 tsp Onion powder
½ tsp Cayenne Pepper
½ tsp Dried Dill Weed
¼ tsp Dried Basil
Olive Oil
Coarse Salt
Black Pepper
Sauteed Asparagus:
8 Asparagus (Bias Cut)
2 cloves of garlic (Minced)
1 tsp olive oil
Salt (to taste)
Pepper (to taste)
Cilantro-Lime Cauliflower Rice
1 Cup Frozen (or Fresh) Riced Cauliflower
½ Lime
½ cup finely chopped cilantro
½ tsp Garlic Powder
Coarse Salt (to taste)
Black pepper (to taste)
Olive Oil
Equipment
2 large Non-stick skillets
Paper Towel
Silicone Spatula
Fish Spatula
Aluminum Foil
Directions:
Pat dry salmon filets and allow them to come to room temperature
In a small bowl, combine the spices. Lightly coat filets with oil and liberally season filets with seasonings.
In a non-stick skillet over medium heat add about a tablespoon of oil and slowly add your salmon filets skin side down.
Allow the salmon to cook undisturbed until you see the salmon start to turn whiter, about halfway up, and then flip. Sear for a 1-minute and return back to the skin side to finish if needed.
Cook asparagus. In a skillet on medium heat, add about a teaspoon of oil to the skillet and add the minced garlic, cook until fragrant. Cut the ends of the asparagus on a bias (diagonal cut) and add to the pan and stir to evenly coat. Reduce heat if too hot. (Optional: to cook quicker loosely cover the skillet with aluminum foil.
Once asparagus is fork-tender, remove from heat
In a medium skillet over medium heat, add a little more oil if needed and add in the riced cauliflower and garlic powder. Stir until evenly coated.
Once cauliflower is tender (about 3-5 minutes) turn off the heat. Add in the juice of half a lime and cilantro, stir to combine. Season with salt and pepper to taste.
Plate the cauliflower rice and top with crispy skin salmon and asparagus. Garnish with chopped cilantro, flaky salt, and lime wedge.
