NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

2 cloves Fresh Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the salmon in the pan skin-side down and press lightly with a spatula to ensure even contact for a crisp skin.

• 4

  Sear for 4-5 minutes until the skin is golden and releases easily from the pan, then flip and cook for another 2-3 minutes until just opaque.

• 5

  In a separate small pan, heat the remaining olive oil over medium heat and sauté the minced garlic until fragrant but not browned.

• 6

  Add the green beans and a tablespoon of water to the pan, cover immediately, and steam for 3 minutes until tender-crisp.

• 7

  Remove the lid from the beans and sauté for 1 minute to evaporate any remaining moisture.

• 8

  Plate the salmon alongside the warm brown rice and garlic green beans, finishing the entire dish with a fresh squeeze of lemon juice.