NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Avocado Oil

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1/2 medium Lemon

PREPARATION

• 1

  Cook the brown rice according to package directions or use pre-steamed rice for a quicker option.

• 2

  Pat the salmon fillet completely dry with a paper towel to ensure a perfect crust.

• 3

  Season the salmon with sea salt and black pepper on both sides.

• 4

  Heat avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

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

• 6

  Flip the salmon carefully and cook for an additional 2-3 minutes until desired doneness is reached.

• 7

  In a separate skillet, heat olive oil over medium heat and sauté the minced garlic for 30 seconds.

• 8

  Add the green beans and a tablespoon of water to the skillet, then cover and steam for 4-5 minutes until tender-crisp.

• 9

  Plate the salmon over the brown rice alongside the garlic green beans and finish with a bright squeeze of lemon.