Ingredients
- 2, 6-7 oz skinless wild salmon fillet
- 2 cloves fresh garlic minced well
- sea salt & pepper, to taste
- 4 Tbsps chopped fresh cilantro leaves
- 2 large fresh limes juice, and zest of
- 2 Tbsps raw honey
- 2 Tbsps avocado oil or olive oil
- 2-3 fresh green onions sliced thin
- 1 cup cooked brown rice or cauliflower rice
- 1 tsp chili flakes or to taste
Instructions
- Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
- In a small glass bowl, whisk the minced garlic, lime juice + lime zest, with honey, chopped cilantro, a pinch of sea salt and pepper.
- On your baking sheet, add the salmon filets and drizzle/rub with oil and just 2 Tablespoons of the cilantro-lime mixture that you just made (one Tablespoon for each filet).
- Bake for 10-12 minutes in your preheated oven, until fish is cooked through and flaky.
- Drizzle the remaining, untouched cilantro-lime mixture over your cooked rice.
- Add in green onions and gently toss rice to combine.
- Sprinkle with chili flakes and enjoy immediately, OR:
- Keep meals refrigerated in airtight glass containers for up to 3 days.
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
