Herb-Crusted Salmon

Golden, herb-crusted salmon meets nutty brown rice and a bright, crunchy fennel slaw in this satisfying, nutrient-dense bowl. Rich in protein, fiber, and heart-healthy fats, it’s the kind of meal that delivers lasting energy and plenty of flavor.  ⁠ ⁠⁠INGREDIENTS ⁠ ⁠FOR THE SALMON  

1 tablespoon olive oil  ⁠5 ounces filet salmon  ⁠2 tablespoons Mediterranean herb and spice mix  ⁠4 ounces steamed brown rice  ⁠1/2 cup fennel slaw  ⁠1 each lemon cheek   ⁠ ⁠ ⁠FOR THE FENNEL SLAW  ⁠(recipe yields ~3 cups) ⁠ ⁠1-1/3 cup fennel, julienned  ⁠1/3 cup red bell pepper, julienned  ⁠2/3 cup carrots, julienned  ⁠1/3 cup orange segments  ⁠2 tablespoons + 2 teaspoons white wine vinegar  ⁠4 tablespoons olive oil  ⁠1 teaspoon ground coriander seed, toasted  ⁠2/3 teaspoon salt  ⁠ ⁠ ⁠⁠⁠⁠INSTRUCTIONS ⁠ ⁠⁠TO MAKE THE SALMON 

1. Place a sauté pan over medium-high heat and add 1 tablespoon of olive oil.  

2. Season the salmon portion with the spice mix, coating both sides. Sear the salmon and place the pan in the oven to finish cooking to your desired doneness.

3. Spoon the rice into the middle of a bowl and place the cooked salmon on top. Place the slaw on top of the salmon and garnish with a lemon cheek.  

⁠TO MAKE THE FENNEL SLAW 

1. Combine all ingredients in a mixing bowl and fold together until evenly combined and well-coated.⁠

⁠NOTES 

Nutrition may vary.