NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1.5 cups Fresh Green Beans

1 tsp Avocado Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Heat half of the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil shimmers.

• 3

  Place the salmon in the skillet skin-side down and press gently with a spatula to ensure even contact; sear for 4 minutes until the skin is crispy.

• 4

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.

• 5

  Remove the salmon from the pan and set it aside to rest while you prepare the vegetables.

• 6

  Add the remaining oil to the same skillet and toss in the trimmed green beans, sautéing for 5 minutes until tender-crisp.

• 7

  Add the minced garlic to the beans and cook for 30 seconds until fragrant, being careful not to burn the garlic.

• 8

  Squeeze the fresh lemon juice over the green beans to deglaze the pan and toss well to coat.

• 9

  Serve the crispy salmon over the warm brown rice with the garlicky green beans on the side.