Lemon Herb Salmon with Microwave Rice

Ingredients

• 2 fillets salmon fillets
• 1 medium lemon
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (dry) microwave rice (instant or microwaveable)
• 2 cups water (for rice)
• 10 oz frozen green beans
• 1 tbsp butter or olive oil (for beans)(optional)
• 2 tbsp chopped parsley (optional garnish)(optional)

Instructions

1. 1

   Prep (10 minutes): Pat salmon dry. Zest and juice the lemon; mince garlic. In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper.

2. 2

   Cook rice (about 5–6 minutes within total cook time): Combine microwave rice and water in a microwave-safe bowl and microwave according to package directions until tender; fluff and cover to keep warm.

3. 3

   Cook salmon (about 10 minutes within total cook time): Heat a skillet over medium-high heat. Add a small splash of oil if needed. Place salmon in the pan and cook 3–5 minutes per side until browned and cooked through. Spoon any pan juices over the salmon.

4. 4

   Cook veggie side (about 3–4 minutes within total cook time): Microwave green beans with a splash of water until crisp-tender (or steam until tender). Toss with butter or a little olive oil and a squeeze of lemon if desired.

5. 5

   Serve: Plate rice, top with salmon, and serve with green beans. Garnish with parsley if using.