top of page

What you'll be getting:

Salmon with Cucumbers and Tomatoes

Per Serving

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! 

bottom of page