NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Cooked basmati rice

1 tsp Avocado oil

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 3

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

• 4

  Sear the salmon for 4 to 5 minutes until the skin is golden and crispy.

• 5

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is opaque and flakes easily.

• 6

  While the salmon rests, combine the warm cooked rice with lemon juice, lemon zest, and chopped fresh parsley in a small bowl.

• 7

  Toss the baby spinach into the hot skillet for 30 seconds until just wilted.

• 8

  Serve the salmon over the bed of lemon-herb rice and sautéed spinach.