NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Cooked brown rice

1 cup Chopped kale

0.5 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Ground turmeric

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and ground turmeric.

• 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 skin-side down and sear for 4 minutes until the skin is crispy and the edges are golden.

• 4

  Carefully flip the fillet and cook for an additional 3 minutes or until the salmon is opaque and flakes easily with a fork.

• 5

  Remove the salmon from the pan and set it aside to rest; add the chopped kale to the same skillet and sauté for 2 minutes until wilted.

• 6

  Stir the cooked brown rice, lemon zest, and lemon juice into the kale, tossing for 1 minute until the mixture is fragrant and heated through.

• 7

  Plate the zesty kale rice and top it with the golden salmon fillet to serve.