NUTRITION

SERVINGS

INGREDIENTS

6 ounces Sockeye Salmon Fillet

1/2 cup cooked Brown Rice

1 cup fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons fresh Parsley and Dill, chopped

PREPARATION

• 1

  Cook the brown rice according to package instructions until tender and set aside.

• 2

  Trim the ends of the green beans and steam them for 4-5 minutes until they are bright green and crisp-tender.

• 3

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

• 4

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

• 5

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

• 6

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is cooked through but still moist.

• 7

  Fluff the cooked rice with a fork and stir in the fresh chopped herbs and half of the lemon juice.

• 8

  Plate the seared salmon alongside the herb rice and green beans, drizzling the remaining lemon juice over the fish before serving.