Wild-Caught Atlantic Salmon with Sugar Snap Peas and Brown Rice Pilaf
Rich in Omega 3 for a heart-healthy and tasty meal!
Salmon skin is not only delicious, but it’s also loaded to the gills with good-for-you fatty acids.
Pescatarian, Carb-Conscious, Lean & Clean
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2 servings, 610 Calories/Serving Protein: 45g, Fiber: 8g, Total Fat: 39g, Cholesterol: 105g Carbohydrates:20g
Approximate Time Required: 35 Minutes
IN YOUR BAG
1 bag serves 2
Two 6- oz wild-caught Alaskan salmon filets
2 tablespoons olive oil
1 organic lemon
Sauces- Green Goddess Herb or Honey mustard
4 ounces sugar snap peas
Brown rice pilaf
Make the brown rice pilaf
In a saucepan, heat 3 tablespoons olive oil and 1/2 cup rice and sauté for 1 minute.
Add 1 cup vegetable stock
Once it starts to boil cook on medium-high heat for 15 minutes
Let it rest in the pan
Make the crispy seared salmon
For crispy seared salmon warm oil in a pan over medium- heat
Season both sides of the salmon with salt and pepper.
When the pan is hot, add the fillets, skin side down, and press with a spatula for 1 minute to make sure the skin comes into even contact with the hot surface.
Cook 4 minutes
For the snap peas add ¼ cup water to a sauté pan and the snap peas bring to a boil and turn off the heat.
Flip the salmon and cook 2 to 4 minutes more, until the salmon is opaque and flaky
Transfer to plates, drizzle with sauce, and a squeeze of fresh lemon along with a serving of rice pilaf and snap peas.