NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Cooked basmati rice

1 tsp Olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh asparagus

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season one side with the sea salt.

• 2

  Season the salmon fillet with the black pepper.

• 3

  Mince the garlic clove and finely chop the fresh parsley.

• 4

  In a small bowl, combine the warm cooked basmati rice with the lemon zest, chopped parsley, and minced garlic.

• 5

  Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 6

  Place the salmon in the pan skin-side down and sear for 5 minutes until the skin is crisp and releases easily from the pan.

• 7

  Flip the salmon fillet carefully and cook for another 2-3 minutes until opaque throughout.

• 8

  Steam the fresh asparagus in a steamer basket for 4 minutes until bright green and tender.

• 9

  Transfer the lemon-herb rice to a plate and top with the seared salmon fillet.

• 10

  Arrange the steamed asparagus on the side and finish the dish with a drizzle of fresh lemon juice.