NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Green Beans

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Prepare the brown rice according to package directions and set aside to keep warm.

• 2

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

• 3

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

• 4

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.

• 5

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

• 6

  While the salmon cooks, steam the green beans for 4 to 5 minutes until they are tender-crisp and bright green.

• 7

  Remove the salmon from the pan and set aside; add the minced garlic to the remaining oil in the skillet and sauté for 30 seconds until fragrant.

• 8

  Toss the steamed green beans into the skillet with the garlic and finish with a squeeze of fresh lemon juice.

• 9

  Plate the salmon alongside the brown rice and the garlic-tossed green beans.