Active Time:
10 minutes
Total Time:
25 minutes
Servings:
4
Nutrition Profile:
Diabetes-Appropriate
Nut-Free
Healthy Pregnancy
Heart-Healthy
High-Protein
Egg-Free
Ingredients:
1 (8-ounce) package trimmed fresh green beans
1 teaspoon vegetable oil
4 (5-ounce) skinless salmon fillets
2 tablespoons teriyaki sauce
1 (8.8-ounce) package microwaveable precooked brown rice (1 3/4 cups), squeezed to break apart any clumps of rice
2 cups frozen bell pepper and onion blend, thawed
1 tablespoon reduced-sodium soy sauce
2 teaspoons toasted sesame oil, divided
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon rice vinegar
Directions:
1. Position oven racks in upper and lower thirds; preheat to 450°F. Place a large rimmed baking sheet in the oven; preheat for 10 minutes.
2. Toss green beans with oil on a separate large rimmed baking sheet; spread the beans along the outer edges of the pan. Place salmon fillets in the center of the pan, evenly spaced apart. Spoon teriyaki sauce over the salmon.
3. Carefully remove the hot baking sheet from the oven. Place rice, pepper and onion blend, soy sauce, 1 teaspoon sesame oil, garlic paste, and ginger paste on the hot pan; stir to combine and quickly spread in an even layer.
4. Place the pan with the salmon on the top rack and the pan with the rice on the lower rack.
5. Divide the rice among 4 plates; top with the salmon and beans.
Nutrition Information:
Serving Size: 1 salmon fillet, about 1/3 cup rice & generous 1/3 cup green beans
Calories: 441
Fat: 21g
Saturated Fat: 4g
Cholesterol: 75mg
Carbohydrates: 30g
Total Sugars: 7g
Added Sugars: 2g
Protein: 33g
Fiber: 6g
Sodium: 392mg
Potassium: 727mg