NUTRITION

SERVINGS

INGREDIENTS

8 ounces Wild Sockeye Salmon

0.5 cup Cooked Brown Rice

1 cup Fresh Green Beans

1 teaspoon Olive Oil

1 clove Garlic, minced

1 teaspoon Fresh Lemon Juice

PREPARATION

• 1

  Prepare the brown rice according to package instructions or ensure you have pre-cooked rice ready to reheat.

• 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 in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until cooked through.

• 5

  While the salmon cooks, steam the green beans in a small amount of water for 3-4 minutes until tender-crisp.

• 6

  Drain the green beans and return the pan to low heat with the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Toss the green beans in the garlic oil and finish with a squeeze of fresh lemon juice.

• 8

  Serve the seared salmon alongside the nutty brown rice and garlic-scented green beans.