NUTRITION

SERVINGS

INGREDIENTS

6.8 ounces Wild Sockeye Salmon Fillet

0.5 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.

• 5

  Heat the remaining olive oil in a separate skillet over medium heat and sauté the minced garlic for 30 seconds.

• 6

  Add the green beans and two tablespoons of water to the skillet, then cover with a lid to steam for 3 minutes.

• 7

  Remove the lid, stir in the lemon juice, and continue to sauté the beans for 2 minutes until they are tender-crisp.

• 8

  Fluff the pre-cooked brown rice and plate it alongside the seared salmon and the lemon-garlic green beans.