Category: Seafood Dishes

Serves: 4

Ingredients

Salmon:

• Four 6-ounce salmon filets, skin removed, rinsed and patted dry
• 2 medium lemons
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• ¼ teaspoon coarsely ground black pepper
• 2 teaspoons chopped fresh rosemary
• 2 tablespoons chopped fresh parsley

Rice:

• ¾ cup brown rice
• 1 ¼ cups water
• 1/8 teaspoon ground turmeric, optional
• 1 tablespoon extra virgin olive oil
• ½ cup finely chopped green onion (green and white parts total)
• ¼ teaspoon salt

Directions

1. Preheat oven to 400 degrees
2. Line a baking sheet with foil. Slice lemon into 8 rounds and arrange on the baking sheet. Place the fillets on top of the lemon slices. Brush the olive oil evenly over the fillets and sprinkle evenly with the remaining ingredients in the order given. Bake 20 minutes or until the fillets flake easily with a fork.
3. Meanwhile, bring water to boil in a medium saucepan and cook the rice with the turmeric according to directions on package. Remove from heat, stir in the butter and onions.
4. To serve, place the rice in the center of a serving platter, arrange the fillets around the rice. Cut the remaining lemon in half and squeeze juice evenly over all.

Nutrition Facts

Calories 377, Protein 32g, Carbohydrates 20g, Fiber 2g, Sugar1g, Fat 13g, Sodium 1,141mg