NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild-Caught Salmon Fillet

1/3 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Avocado Oil

2 cloves Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Heat half of the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

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

• 4

  Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness.

• 5

  Remove the salmon from the pan and let it rest while you prepare the vegetables.

• 6

  In the same skillet, add the remaining oil and the green beans, sautéing for 3-4 minutes until they are tender-crisp.

• 7

  Add the minced garlic to the beans and cook for 1 minute until fragrant, ensuring the garlic does not burn.

• 8

  Serve the salmon and garlic green beans over the warm brown rice and finish with a bright squeeze of fresh lemon.