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What you'll be getting:

Salmon with 3 Bean Salad

Per Serving

6 oz filet of Sockeye salmon

2-3 slices of lemon (not pictured) 

1 t avocado oil

200 g 3 bean salad (quinoa, cucumber, kidney beans, great northern beans, blue lake beans, bell peppers, kale, zucchini) 

1/8 c salad dressing (lemon juice, avocado oil, egg yolk, salt and pepper, whole grain mustard, white balsamic vinegar, nutritional yeast) 

Equipment needed: a pan



I originally had chicken on the menu for today, I didn't realize that would result in 4 weeks in a row for chicken, so I switched it out with salmon and changed the salad dressing a bit to match the salmon. 

The salad is already chopped and tossed, so all you have to do is add the dressing to it. You can either transfer it to a bowl, or drizzle the dressing in the container, place lid back on the container and then flip upside down a couple of times to coat the salad. This is my daughter's favorite salad dressing at the moment because it's so creamy and tangy. 

Put the oil in your pan and begin heating. When hot, place the fish (skin side up) in the pan. It may splatter so be careful when putting it in the pan. If you dry off the fish it will be less likely to splatter. 

Set timer for 3 minutes. 

After you have seared for 3 minutes, flip over and place the lemon slices on top. Cook for another 3 minutes. 

After the second 3 minutes, place a lid on top of the pan and remove from the heat. Let it sit for another 2 minutes. 8 minutes total for the fish. They are thin filets and do not need any longer than that. If you have a thicker filet you may need to let it sit for another minute or two.

While you are waiting for the fish to finish you can finish up the salad. 

Once fully coated the salad is ready to plate. 

Place the salmon on top of the salad when the timer finishes. If you do not want the skin it peels off very easily. From start to finish this dinner takes less than 10 minutes. Enjoy! 

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