Lemon Peppered Salmon Fillet
Nutrition per serving
| Calories | 318 kcal |
| Protein | 36.8 g |
| Carbs | 11.4 g |
| Fats | 13.5 g |
| Saturated Fat | 3.6 g |
| Monounsaturated Fat | 4.1 g |
| Polyunsaturated Fat | 4.3 g |
| Sugars | 4.7 g |
| Fiber | 5.9 g |
| Sodium | 474 mg |
Ingredients
| Brown Rice (medium-grain) | |
| Salmon, Atlantic, wild | |
| Broccoli florets | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Parsley | |
| Lemon | |
| Mayonnaise (Fat Free) | |
| Pepper, Lemon | |
| Vegetable Oil |
Preparation
1. Preheat grill.
2. Chop spring onion and parsley.
Cooking
1. Prepare brown rice according to package directions.
2. To make the lemon pepper sauce, combine mayonnaise, lemon-pepper seasoning, and the juice of the lemon.
3. Lightly oil baking sheet, place salmon on baking sheet and grill for 9-11 mins, until just cooked through and flakes easily.
4. Meanwhile, in a medium pot, bring lightly salted water to boil, add broccoli and cook until tender and crisp.
5. Stir the green onion and parsley into the cooked rice.
6. Place salmon and rice on a plate along with the broccoli, top the salmon and broccoli with a squeeze of lemon and serve.