What you'll be getting:
Salmon with Cucumbers and Tomatoes
1 sockeye salmon fillet
1/3 c wild rice (cooked in chicken stock and nutritional yeast)
100 g veggies (cucumbers, tomatoes, pea and broccoli sprouts)
2 T dressing (lemon juice, herbs de Provence, dijon mustard, salt, pepper, nutritional yeast, avocado oil)
1 T oil
Equipment needed: a pan and mixing bowl
Heat your pan up with the oil, when hot, add the salmon.
Cook on high heat for 2 minutes on each side.
While the fish is cooking, toss the veggies with the dressing.
You can either warm up the rice in the microwave, or add a little water and heat up in a pan. Wild rice takes about 45 minutes to cook which is why I went ahead and did it for you.
After the salmon has cooked 2 minutes on each side, cover with a lid and let it rest for 3 minutes.
Plate up the rice when it is warm and top with the salmon. Finish everything with the veggies on top. From start to finish this dinner takes 10 minutes. Enjoy!