NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon Fillet

1/2 cup cooked Brown Rice

1 Large hard-boiled Egg

1/2 cup chopped Red Bell Pepper

1/2 cup Fresh Spinach

1/4 cup shredded Carrot

1 tbsp Panko Breadcrumbs

1 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and add the olive oil.

• 2

  Pat the salmon fillet dry with a paper towel. Season with salt and pepper, then drizzle with lemon juice.

• 3

  Lightly press the panko breadcrumbs onto the salmon fillet to create a crispy coating.

• 4

  Place the salmon in the skillet, skin-side down if applicable, and cook for about 3-4 minutes per side until the breadcrumb coating is crispy and the salmon is cooked through.

• 5

  While the salmon cooks, prepare or reheat the brown rice and arrange it in a bowl.

• 6

  Combine red bell pepper, fresh spinach, and shredded carrot in a small bowl for a quick vegetable mix.

• 7

  Slice the hard-boiled egg into quarters.

• 8

  Assemble the bowl by placing the crispy salmon over the brown rice, topping with the fresh vegetables, and garnishing with the egg slices.

• 9

  Finish with an extra light drizzle of lemon juice and a pinch of salt and pepper if desired before serving.