SALMON FILET
VIVRI Journal
- 170 g salmon filet
- 1 cup brown rice
- 8 asparagus
- 75 g cherry tomatoes
- 1 medium pumpkin (optional)
Preparation:
Salmon (2 options)
Baked:
Place the salmon filet on a baking tray. Chop the vegetables and spread them around the tray. Season with little salt, pepper and garlic powder. Do not use oil. Take the baking tray and put it in the oven. Bake until the salmon is cooked thoroughly.
Pan:
Take a pan and cover with non-stick spray. Place the salmon filet on a sheet of aluminum foil. Chop the vegetables and put them on the pan. Season with little salt, pepper and garlic powder. Do not use oil on the foil. Fold the corners and wrap the salmon and vegetables inside the foil, then place in the pan. Cook on low heat until fully cooked.
Rice:
Prepare rice how you normally prepare it: boil the water, add the rice and spices, simmer until fully cooked.
**You can add some soy sauce to the salmon.
**You can drink a glass of CLEANSE ME! to accompany your meal.
**This recipe was provided by Maria Esther Martin Barba LIV, whom we thank for her collaboration.
VIVRI Journal
- 170 g salmon filet
- 1 cup brown rice
- 8 asparagus
- 75 g cherry tomatoes
- 1 medium pumpkin (optional)
Preparation:
Salmon (2 options)
Baked:
Place the salmon filet on a baking tray. Chop the vegetables and spread them around the tray. Season with little salt, pepper and garlic powder. Do not use oil. Take the baking tray and put it in the oven. Bake until the salmon is cooked thoroughly.
Pan:
Take a pan and cover with non-stick spray. Place the salmon filet on a sheet of aluminum foil. Chop the vegetables and put them on the pan. Season with little salt, pepper and garlic powder. Do not use oil on the foil. Fold the corners and wrap the salmon and vegetables inside the foil, then place in the pan. Cook on low heat until fully cooked.
Rice:
Prepare rice how you normally prepare it: boil the water, add the rice and spices, simmer until fully cooked.
**You can add some soy sauce to the salmon.
**You can drink a glass of CLEANSE ME! to accompany your meal.
**This recipe was provided by Maria Esther Martin Barba LIV, whom we thank for her collaboration.
