NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

3/4 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Fresh Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily.

• 6

  In a separate skillet, heat the remaining olive oil over medium heat and add the minced garlic.

• 7

  Add the green beans to the skillet with a splash of water, covering to steam for 3 minutes.

• 8

  Remove the lid and sauté the beans for 2 more minutes until they are crisp-tender and lightly browned.

• 9

  Plate the salmon alongside the brown rice and garlic green beans, finishing with a squeeze of fresh lemon juice.