The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Baked Salmon with Wild Rice and Seasonal Veggies
Per Serving:
125 g salmon
125 veggies (romanesco, zucchini, cabbage, red onion, broccolini, tossed with oil, salt, pepper and nutritional yeast)
3/4 c fully cooked wild rice
1/4 c herbal seasoning sauce (basil, fines herbs, oil, lemon juice, nutritional yeast, salt and pepper)
Equipment needed: 1-2 sheet pans
Preheat your oven to 425. If you have a roast setting, use that, if not the baking setting will work just let everything cook for a little longer. When it reaches temp, place the veggies and salmon on a sheet pan and into the oven. For 3-4 servings you will need 2 sheet pans. Drizzle half of the sauce over the salmon. Set a timer for 10-15 minutes. As the veggies and fish are cooking you can warm the rice.
(1-2 servings will be finished in 10 minutes, 3-4 servings will be finished closer to 15, but check after 10)
When your timer goes off, your meal will be ready. The salmon should be firm and the veggies should be a little tender. Plate up the rice and top with the veggies and fish and drizzle the remaining sauce over the dish. From start to finish this dinner takes roughly 15 minutes. Enjoy!
