Salmon, Lemon Rice with Peas and Roasted Carrots

Dinner 10.8.2012: Salmon, Lemon Rice with Peas and Roasted Carrots

Salmon, Lemon Rice with Peas and Roasted Carrots

Lemon Rice with Peas (olive oil, rice, kosher salt, lemon zest, frozen peas) - briefly toast rice with a little bit of olive oil. Add water and salt and cook as per package instructions. When the rice is cooked to hour liking add grated lemon zest and frozen peas; fluff with a fork; return lid and let peas heat through.

Roasted Carrots (olive oil, carrots, kosher salt, pepper, chopped parsley) - heat olive oil in a pan and roast carrots on the stove top over medium-high heat. Sprinkle with a little kosher salt; stir regularly until softened. Toss with chopped parsley.

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Lemon Pepper, slice of lemon) - season fillets with salt and pepper. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven. Garnish with lemon slice.