NUTRITION

SERVINGS

INGREDIENTS

6.35 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Lemon Juice

PREPARATION

• 1

  Prepare the brown rice according to package instructions or use pre-cooked rice and warm it through.

• 2

  Trim the ends of the green beans and steam them for 3-4 minutes until they are bright green and tender-crisp.

• 3

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

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 5

  Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to achieve a crispy skin.

• 6

  Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

• 7

  Remove the salmon from the pan and set it aside to rest.

• 8

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then toss in the steamed green beans to coat them in the garlic oil.

• 9

  Serve the salmon over the brown rice with the garlic green beans on the side, finishing the fish with a fresh squeeze of lemon juice.