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Amy's Salmon with Rice and Sautéed Vegetables

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Course Entrées

Ingredients
  

Basmati Rice

  • 1 cup rice
  • 1 ¾  cup water
  • 1 tsp salt
  • 1 tbsp butter

Sautéed Vegetables

  • 1 tbsp coconut oil
  • asparagus, cut into 1" pieces
  • onion, cut into 1/2" cubes
  • red and orange peppers, cut into 1/2" cubes
  • salt and pepper
  • 1 garlic clove, minced

Salmon

  • olive oil or avocado oil
  • salmon fillets
  • salt and pepper, to taste

Instructions
 

Basmati Rice

  • Cook rice in a rice cooker with water, salt, and butter.

Sautéed Vegetables

  • Put vegetables in melted coconut oil on medium/high and cook approximately 5 minutes. You want the veggies to stay firm and crunchy, but the onions to look opaque.

Salmon

  • Preheat oven to 375 degrees F. Put aluminum foil on a baking sheet. Rub olive oil or avocado oil on aluminum foil so the salmon doesn't stick.
  • Place salmon on the foil. Drizzle the oil over the salmon. Sprinkle salt and pepper on salmon and cook in the oven for 20 minutes or until salmon reaches 145 degrees F.

Assembly

  • Mix the veggies in with the cooked rice and put salmon over that in a bowl. Enjoy!

Notes

Overcooked salmon gives it a fishy taste, so paying attention to the temperature is key to great salmon. 
Keyword dinner, entree, lunch, rice, salmon, vegetables
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