NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

0.5 cup cooked Jasmine Rice

1 cup fresh Green Beans

1.5 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

0.5 cup sliced Mango

1 tablespoon Coconut Aminos

1 wedge fresh Lime

PREPARATION

• 1

  Rinse the jasmine rice under cold water and cook according to package instructions until light and fluffy.

• 2

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

• 3

  Heat half of the olive oil in a small skillet over medium heat, add the minced garlic and sauté for 30 seconds until fragrant, then toss in the steamed green beans to coat.

• 4

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

• 5

  Heat the remaining olive oil in a non-stick pan over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and cook for another 2-3 minutes, then drizzle with coconut aminos during the final minute of cooking to glaze the fish.

• 7

  Plate the glazed salmon alongside the jasmine rice and garlic green beans.

• 8

  Serve with the fresh sliced mango on the side and a squeeze of lime over the salmon for a bright finish.