NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

0.5 cup cooked White Rice

1 cup fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

0.25 cup Chicken Bone Broth

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon fresh Parsley, chopped

PREPARATION

• 1

  Prepare the rice pilaf by heating the cooked rice in a small saucepan with the chicken bone broth and minced garlic until the liquid is absorbed and the rice is fragrant.

• 2

  Stir in the fresh chopped parsley to the rice and keep warm.

• 3

  Place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until they are bright green and crisp-tender.

• 4

  Season the salmon fillet with salt and pepper.

• 5

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

• 6

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

• 7

  Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 8

  Drizzle the salmon with fresh lemon juice before serving.

• 9

  Plate the salmon alongside the rice pilaf and steamed green beans for a balanced, high-protein meal.