Salmon & Himalayan Rice (Gf) Recipe
sauteed kale + snow peas + roasted carrots + broccoli + sunflower sprouts
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Ingredients
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Grains
Vegetables
Protein
Condiments
Method
Preparation
Cook the Rice
In a pot, bring 2 cups of water to a boil. Add 1 cup of Himalayan rice, cover, and reduce to a simmer. Cook for 15-20 minutes until the rice is tender and water is absorbed.
Roast the Carrots
Preheat the oven to 400°F (200°C). Slice the carrots into sticks, toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, until tender.
Cooking
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add kale, snow peas, and broccoli. Sauté for about 5-7 minutes until vegetables are tender but still vibrant.
Cook the Salmon
In the same skillet, push the sautéed vegetables to the side. Place the salmon fillets skin-side down. Season with salt and pepper. Cook for about 4-5 minutes on each side or until cooked through.
Serving
Plate the Dish
Serve the salmon on a bed of Himalayan rice, topped with sautéed vegetables, roasted carrots, and sunflower sprouts. Drizzle with lemon juice before serving.