NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Salmon fillet

0.25 cup Basmati rice

0.5 cup Water

1 tsp Olive oil

1 cup Asparagus

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Rinse the basmati rice under cold water and combine with 0.5 cup water in a small saucepan.

• 2

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

• 3

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

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 5

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

• 6

  Flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque in the center.

• 7

  Steam the asparagus in a separate pot or microwave until tender-crisp, about 3-4 minutes.

• 8

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

• 9

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