Juicy salmon filets are roasted until perfectly flaky and then served over a bed of nutty brown rice alongside tender broccoli florets. Our punchy lemon herb sauce lends citrusy brightness to every facet of this delectable dish.
Whole Grain Creamy Lemon Herb Salmon
Ingredients
- 1 – 2 packets Lemon Herb Sauce
- 2 – 4 filets Salmon
- 1 – 2 packages Brown Rice
- 1 – 2 packages Broccoli
Directions
1) Thaw Lemon Herb sauce in warm water, or place in the refrigerator to thaw during refrigeration. (You can also place it on top of Suvie to warm if you are doing a “Cook Now”).
2) Open salmon and place on the Suvie roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and freshly ground black pepper). Place salmon in the Top Zone of Suvie.
3) Before opening, tap brown rice and broccoli on the counter to break up. Open brown rice and broccoli and add to a separate Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and freshly ground black pepper). Place pan in the Bottom Zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
5) When the cook is complete, remove salmon from Suvie and set aside to rest for 4 minutes. After resting, divide salmon, and broccoli between plates. Drizzle the lemon herb sauce over the salmon.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 850, Total Fat 48g, Total Carbohydrates 50g, Total Sodium 360mg, Total Protein 40g.
