What you'll be getting:

Salmon with veggies and rice

Per Serving

1/4 c jasmine rice

1 lemon slice

125 g vegetables (peppers, zucchini, onions tossed in lemon juice, rice vinegar, grape seed oil, herbs de provence, nutritional yeast, salt and pepper.) 

4.5 oz salmon (by weight, not pieces) 

1 t grape seed oil

Equipment needed: pan with lid, pot of water, lined sheet pan. 

Preheat your oven to 400. 

Bring 4 cups of water to a boil in the pot. You will be cooking the rice the same way you would a pasta, boil and then strain. When the water comes to a full boil, add rice and lower temperature to a low heat. 

Set timer for 15 minutes. (smaller servings may only take 12 minutes)

Empty your veggies out onto a lined sheet pan. 

Place the sheet pan in the 400 degree oven. 

In a non-stick pan, after you have placed veggies in the oven, begin heating your oil on high heat. 

Make sure the fish is dry by pressing it gently with a cloth or paper towel. 

Sprinkle a little salt on top. 

Place skin side up in the pan and sear for 1.5 minutes. I used the timer on my phone. 

After 1.5 minutes, flip fish over. 

Remove from the heat and place the slice of lemon on top of the fish and cover with a lid. 

When the timer goes off, drain the rice.  

Remove the veggies from the oven. Plate up the rice and top off with veggies. 

Place the fish on top. If you do not want the skin, you can flip the fish over and peel genty. Pour any juice/oil from the pan onto the fish once it is plated.

From start to finish this dinner takes less than 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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