Salmon and Veggies Serve with Squash, Potatoes and Rice

Servings: 4 to 6.

Ingredients:

• 1 lb. of Salmon cut in chuncks
• 4 Carrots
• 1 Green bell pepper
• 1 Fresh Tomatoes
• 1 or 2 sliced fresh corn
• Season sliced salmon with salt, parsley, bread crumbs, powdered lemon pepper, garlic and onion.
• 3 tbsp. olive oil
• Cut up potatoes and squash
• 3c. Rice

Directions:

• In a stove top pan heat olive oil, add seasoned sliced salmon.
• Cook salmon in high heat on both sides to golden brown.
• Remove salmon set aside; add carrot in stove top pan cook for 2 to 3 minutes before adding the rest of the veggies.
• Add the cooked salmon and simmer for 2 minutes. It’s cooked.
• Boil rice with squash and potatoes in top colander according to directions written on package in a rice cooker.

Serve Salmon, rice, squash and potatoes in a platter as shown in the image above.

Enjoy your meal!!!

Calories: 300 | Protein: 20g | Fat: 5mg | Carbs: 20mg

^{Disclaimer: The nutritional values provided in this recipe are based on the specific brands and ingredients used. Please note that the actual nutritional content may vary depending on the ingredients you choose to use. I recommend checking the nutrition labels of the products you select to calculate accurate nutritional information.}