NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

• 4

  Carefully flip the salmon fillet and continue cooking for another 2 to 3 minutes until the fish is just opaque and flakes easily.

• 5

  While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until bright green and tender-crisp.

• 6

  Warm the pre-cooked brown rice and fluff it with a fork before placing it on a plate.

• 7

  Arrange the steamed asparagus next to the rice and top with the seared salmon fillet.

• 8

  Drizzle the entire dish with fresh lemon juice just before serving for a bright, zesty finish.