- 1 cup brown rice, raw
- 1/4 cup almonds, whole
- 2 tablespoon wheat germ
- 1 teaspoon thyme, fresh
- 4 fillet salmon
- 2 teaspoon olive oil
- 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)
Calories: 588kcal | Carbohydrates: 71g | Protein: 27g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 56mg | Fiber: 11g | Sugar: 20g