Garlic Basil Salmon – CE
Green Salad, zucchini and rice
  • Clean Eating
  • seafood, skinny
Garlic Basil Salmon – CE
Green Salad, zucchini and rice
  • Clean Eating
  • seafood, skinny
Servings:

Ingredients

Prep
  • 2 t minced garlic
  • 1 T dried basil
  • salt and pepper to taste
  • 6 salmon fillets
  • 2 zucchini
  • 1 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 bag frozen rice steamers
  • 6 C salad greens

Instructions

To Assemble
  1. Place first 4 ingredients in large zipper bag. Zip to seal and mix around gently to coat salmon.
  2. Cut zucchini into chunks and place in large zipper bag. Add olive oil, salt and pepper. Zip to seal and mix around.
To Cook
  1. Place salmon on large baking sheet lined with foil.
  2. Place zucchini on another large baking sheet lined with foil.
  3. Roast zucchini and salmon in oven at 425 degrees for 8 – 10 minutes.
  4. Cook rice according to package directions.

Ingredients

Prep
  • 2 t minced garlic
  • 1 T dried basil
  • salt and pepper to taste
  • 6 salmon fillets
  • 2 zucchini
  • 1 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 bag frozen rice steamers
  • 6 C salad greens

Instructions

To Assemble
  1. Place first 4 ingredients in large zipper bag. Zip to seal and mix around gently to coat salmon.
  2. Cut zucchini into chunks and place in large zipper bag. Add olive oil, salt and pepper. Zip to seal and mix around.
To Cook
  1. Place salmon on large baking sheet lined with foil.
  2. Place zucchini on another large baking sheet lined with foil.
  3. Roast zucchini and salmon in oven at 425 degrees for 8 – 10 minutes.
  4. Cook rice according to package directions.

*Non-seafood eaters, substitute boneless chicken breasts.  Roast until cooked through.
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