NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked basmati rice

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

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

• 3

  Place the salmon in the pan and sear for 4 to 5 minutes without moving it until a crispy golden crust forms.

• 4

  Carefully flip the salmon and cook for an additional 3 minutes or until the internal temperature reaches your desired level of doneness.

• 5

  While the salmon cooks, steam the asparagus spears for 4 minutes until they are tender-crisp and vibrant green.

• 6

  In a small mixing bowl, fluff the warm cooked basmati rice and stir in the fresh lemon juice, lemon zest, minced garlic, and finely chopped parsley.

• 7

  To serve, portion the lemon-herb rice onto a plate, top with the golden salmon fillet, and arrange the asparagus on the side.