NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Coho Salmon

3/4 cup cooked White Rice

2 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon juice

1 tablespoon fresh Parsley

PREPARATION

• 1

  Season the salmon fillet with a pinch of salt and black pepper on both sides.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat until it begins to shimmer.

• 3

  Place the salmon in the pan skin-side down and press lightly with a spatula to ensure even contact.

• 4

  Sear the salmon for 4 to 5 minutes without moving it until the skin is golden and very crispy.

• 5

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque in the center.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp and bright green.

• 7

  In a small bowl, toss the warm cooked rice with the fresh lemon juice and chopped parsley until well combined.

• 8

  Serve the crispy salmon immediately over the lemon rice with the steamed broccoli on the side.