- 1 pound asparagus
- 1 tablespoon olive oil
- 4 medium pear
- Begin to cook rice, following package directions.
- Crush almonds with a mallet or rolling pin. Mix wheat germ with the crushed almonds and thyme. Use to coat salmon. Heat a medium skillet (large enough to fit salmon with enough spacing for heat to dissipate), coat with olive oil; cook salmon for 2-3 minutes on both sides, browning, and allowing fish to become flaky.
- Prepare asparagus by sautéing in olive oil until it becomes slightly tender; 6-7 minutes.
- Serve salmon with brown rice, asparagus, and freshly sliced pears. (Serving size: 3 oz fish, 1/4 cup rice, 4-5 asparagus, 1 pear)
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie