NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

1.5 cups Green Beans, trimmed

1/3 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Parsley, chopped

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.

• 4

  Flip the salmon and cook for another 3-4 minutes until the skin is crispy and the fish is cooked through to your preference.

• 5

  While the salmon cooks, place the green beans in a steamer basket over boiling water and steam for 5-6 minutes until bright green and tender-crisp.

• 6

  In a small bowl, fluff the warm cooked brown rice and stir in the chopped fresh parsley and half of the lemon juice.

• 7

  Plate the salmon alongside the herb rice and steamed green beans.

• 8

  Drizzle the remaining lemon juice over the salmon and finish with a sprinkle of flaky sea salt before serving.