Salmon | Lime Cilantro Rice & Salad

Woah! It’s been a minute... did the last almost three years fly by in a flash? I mean, long story short, I had a baby in 2019, my husband left his career of ten years, and then we all became locked down and the food gods blessed us with some new killer recipes while all locked down! We’ve been cooking at home so much more because, as you can imagine, eating out with four kids is less than relaxing. Anyways, I’m trying to lose all of the baby weight and in doing so we are eating healthier so I thought I would share with you all what we as eating! 

Shopping list:

Salmon (I used filets that were 5 oz each) 

Lemons (2)

Salt

Pepper

Garlic

Butter

Olive oil 

Long grain rice

One lime

Olive oil 

Cilantro 

Lettuce

Avocado

Cucumber

Tomato

Sharp cheddar cheese (very light)

Croutons (very light) 

Sugar free dressing 

Salmon

Place salmon on parchment paper, add generous amounts of salt and pepper, combine 2 tbsp of olive oil, 1 tbsp of butter, one squeezed lemon, and two cloves of garlic to a bowl (melt in microwave) and poor over salmon. Cut up lemon and place slices on top of salmon. Bake at 400* for 15 min. Or until the meat temp is 145*. Remove and cover for three minutes. 

Rice (instant pot)

Two cups of long grain rice (not rinsed)

One Tbsp of olive oil

2.5 cups of water

Stir

High pressure for three minutes

Ten minute natural release

Quick release after natural release

Stir in 1 Tbsp of olive oil and 1/2 cup cilantro and nice from one lime 

Salad

Self explanatory! :) 

Enjoy!