NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.13 cup White rice

0.5 cup Broccoli florets

0.5 cup Zucchini

0.25 cup Red onion

0.13 tbsp Olive oil

0.25 cup Tomato

0.25 cup Cucumber

1 tsp Serrano pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets, sliced zucchini, and half of the diced red onion with 0.25 tbsp of olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-18 minutes until the edges are golden and tender.

• 4

  While vegetables roast, season the salmon fillet with sea salt and black pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Sear the salmon skin-side down for 4-5 minutes, then flip and cook for an additional 3 minutes until the center is just opaque.

• 7

  In a small bowl, combine the diced tomato, cucumber, minced serrano pepper, and the remaining red onion to create a fresh relish.

• 8

  Plate the cooked white rice, top with the seared salmon and roasted vegetables, then finish with the crisp salsa.