Salsa Verde Salmon with Brussels Sprouts

Name: Salsa Verde Salmon with Brussels Sprouts & UNCLE BEN'S® READY RICE® Whole Grain Brown
Cook time: 39 min 30 s
Total time: 39 min 30 s
Yield: 4
Ingredients: 1 1/2 lb Wild Atlantic Salmon; 1 lb Brussels Sprouts; 1/2 bunch Italian Parsley; 1/2 bunch Oregano; 1/2 Red Onion; 1 Lemon; 2 bags UNCLE BEN'S® READY RICE® Whole Grain Brown; 1 Tbsp Pickled Capers; 1/2 Tbsp Kosher Salt; 2 pinches Black Pepper; 5/12 cup Olive Oil

& UNCLE BEN'S® READY RICE® Whole Grain Brown

39 m
11 ingredients
960 Cal

INGREDIENTS

1 1/2 lb Wild Atlantic Salmon
1 lb Brussels Sprouts
1/2 bunch Italian Parsley
1/2 bunch Oregano
1/2 Red Onion
1 Lemon
2 bags UNCLE BEN'S® READY RICE® Whole Grain Brown
1 Tbsp Pickled Capers
1/2 Tbsp Kosher Salt
2 pinches Black Pepper
5/12 cup Olive Oil

STEPS

Preheat

Preheat the oven to 425F.

Line two sheet pans with foil.
Cook Brussels Sprouts

Toss brussels sprouts & oil on a rimmed baking sheet.

Season with salt & pepper.

Bake for 18 minutes.
Season & Bake Salmon

Season salmon.

Bake for 10 - 15 minutes, let rest for 5 minutes.

* Why rest? Because proteins continue to cook once removed from the oven!
Flavor Creation

Combine all ingredients in a small bowl.
Heat Rice

Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet.

Add water, and heat on medium-high heat, stirring occasionally, for 2 minutes or until heated thoroughly.
Serve

Top salmon with salsa verde. Serve with rice & brussels sprouts.

Enjoy!