NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.5 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

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

• 5

  Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  Remove the salmon from the pan and set it aside to rest.

• 7

  Add the remaining olive oil to the same skillet along with the trimmed green beans and minced garlic.

• 8

  Sauté the green beans for 5-6 minutes, tossing frequently, until they are tender-crisp and the garlic is fragrant.

• 9

  Plate the seared salmon over the portioned brown rice with the garlic green beans on the side.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables before serving.