The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Coho Salmon with Spring Veggies and Wild Rice
Per Serving:
5 oz coho salmon
3/4 c cooked wild rice
125 g veggies (romanesco, asparagus, cabbage, rainbow chard, leek scapes, green onion)
1/4 c seasoning sauce (green onions, leek scapes, parsley, lemon juice, oil, salt. pepper, nutritional yeast)
Equipment needed: 1 sheet pan for fish, saute pan for veggies, preferably with a lid
Start preheating your oven to 425. When it reaches temperature, place the fish on a sheet pan and pour 1 tablespoon of sauce on top of it. I used a piece of aluminum foil to prevent the fish from sticking to the pan, but it is not necessary. Set a timer for 10 minutes.
When 2 minutes remain, drizzle 1 tablespoon of sauce on the veggies and place the lid back on the pan. The remaining sauce will be used to finish the dish. Also at this point you can start warming up your rice, it is cooked but will need to be warmed for a minute or 2 before plating.
Start heating up your pan on high heat. When hot, add your veggies. Let them cook for a minute or 2 without stirring just to get a little color on them, then lower the temperature to the a low setting to continue cooking while the fish is in the oven. Place a lid on top to expedite the cooking time.
When your timer for the fish goes off you can pull out the sheet pan and plate up the rice and veggies. I first put the rice on the plate and then topped with the veggies and fish because this way the rice will absorb any extra sauce. From start to finish this dinner takes roughly 15 minutes. Enjoy!
