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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

To purchase this meal: CLICK HERE

2 servings, 610 Calories/Serving Protein: 45g, Fiber: 8g, Total Fat: 39g, Cholesterol: 105g Carbohydrates:20g

Approximate Time Required: 35 Minutes


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

  1. In a saucepan, heat 3 tablespoons olive oil and 1/2 cup rice and sauté for 1 minute.

  2. Add 1 cup vegetable stock

  3. Once it starts to boil cook on medium-high heat for 15 minutes

  4. Let it rest in the pan

Make the crispy seared salmon

  1. For crispy seared salmon warm oil in a pan over medium- heat

  2. Season both sides of the salmon with salt and pepper.

  3. 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.

  4. Cook 4 minutes

  5. 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.

  6. Flip the salmon and cook 2 to 4 minutes more, until the salmon is opaque and flaky

  7. Transfer to plates, drizzle with sauce, and a squeeze of fresh lemon along with a serving of rice pilaf and snap peas.

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