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.

Bake until the salmon is cooked through and the rice is crisp in spots, 12 to 15 minutes. Drizzle vinegar and the remaining 1 teaspoon sesame oil over the rice and stir to combine.

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