Minutes Prep time: 15
Minutes Total time: 15
Servings: 3
Difficulty: easy
2 teaspoons sesame seeds
1/2 teaspoon lemon pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
3 salmon fillets (4 oz each)
1 tablespoon vegetable oil
1 bag (10 oz each) Birds Eye® Whole Grain Brown Rice
1 bag (11 oz each) Birds Eye® Fusions Asian Style with Sesame and Soy
1 green onion, sliced
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 76 mg | 8% |
| Carbohydrate | 31 g | 10% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 20 g | 31% |
| Iron | 2 mg | 10% |
| Calories | 406 kcal | 20% |
| Sodium | 552 mg | 23% |
| Protein | 27 g | 53% |
| Saturated Fat | 3 g | 15% |
| Sugars | 4 g | 0 |
| Vitamin C | 36 mg | 61% |
Stir together sesame seeds, lemon pepper, salt, and cayenne in small bowl. Season salmon on both sides with spice blend.
Heat oil in a large nonstick skillet over medium heat. Cook salmon until firm and flakes easily with a fork (145°F), about 5 minutes per side depending on the thickness of your fish.
Meanwhile, microwave brown rice and Asian medley according to package directions, cooking one bag at a time. Divide rice and vegetables into serving bowls and top with salmon. Garnish with green onion and serve.
Asian Salmon Bowls
