NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon fillet

0.5 cup Cooked jasmine rice

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with half of the olive oil and roast at 400°F for 8-10 minutes until tender-crisp and lightly charred.

• 3

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

• 4

  Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 minutes.

• 5

  Remove the salmon from the pan and briefly sauté the minced garlic in the remaining pan juices for 30 seconds until fragrant.

• 6

  In a small bowl, fluff the warm jasmine rice and stir in the sautéed garlic, lemon juice, fresh dill, and remaining salt and pepper.

• 7

  Plate the lemon-herb rice, top with the pan-seared salmon, and serve with the roasted asparagus on the side.