NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.25 cup Basmati rice

0.5 cup Water

0.5 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tsp Lemon zest

1 tbsp Lemon juice

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then combine with 0.5 cup water and a pinch of salt in a small saucepan.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.

• 3

  While the rice cooks, pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 minutes until the skin is golden and crispy.

• 5

  Flip the salmon and cook for another 3 minutes until the center is just opaque, then remove from the pan to rest.

• 6

  In the same skillet, add the asparagus and minced garlic, sautéing for 4 minutes until the asparagus is bright green and tender-crisp.

• 7

  Fluff the cooked rice with a fork and stir in the lemon zest, lemon juice, chopped parsley, and fresh dill.

• 8

  Serve the pan-seared salmon over the lemon-herb rice with the sautéed asparagus on the side.