NUTRITION

SERVINGS

INGREDIENTS

7 ounces Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

• 1

  Prepare the brown rice according to package instructions until tender and fluffy.

• 2

  Trim the woody ends from the asparagus and steam them in a basket over boiling water until they are bright green and tender-crisp.

• 3

  Pat the salmon fillet completely dry with a paper towel to ensure the best sear and season both sides with sea salt and black pepper.

• 4

  Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 5

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

• 6

  Sear the salmon for about four to five minutes without moving it until the skin is golden and releases easily from the pan.

• 7

  Flip the fillet and cook for another two to three minutes until the fish is opaque and flakes easily with a fork.

• 8

  Serve the seared salmon over the warm brown rice with the steamed asparagus on the side and a fresh squeeze of lemon juice over the fish.