The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Salmon with Summer Veggies and Brown Rice
Per Serving:
4.5-5 oz salmon
125 g veggies (broccolini, carrots, cabbage, red onion, green beans, summer squash, and kale with a little oil, salt and pepper)
3/4 c fully cooked short grain brown rice
1 t oil
1/4 c seasoning sauce (basil, thyme, fines herbes, lemon juice, oil, salt, pepper and nutritional yeast)
Equipment needed: 2 pans/ 1 for fish, 1 for veggies
Start heating up both pans, when hot add the veggies to one and the oil and salmon to the other. Place the salmon skin side up to sear the meat. Sear for 2 minutes.
After 2 minutes, flip the salmon over and cook for another 2 minutes.
After you have warmed the rice, let the salmon rest and have the veggies tender you will be ready to plate. Finish by drizzling the remaining sauce over top. From start to finish this dinner takes roughly 15 minutes. Enjoy!
After you have added the salmon, add the veggies to the other pan. Saute on high, stir occasionally if the pan is too heavy to flip the veggies.
Continue to stir the veggies. If you have a lid you can place a lid on the pan to speed up the cooking. You want to cook until the carrots are tender. The rice is completely cooked and just needs to be warmed. After the second 2 minute timer has gone off for the salmon, drizzle half of the sauce over top and remove from the heat. Let the salmon rest for roughly another 2 minutes.
