TINY Kitchen Sesame Ginger Salmon & Veggies

Ok, share of hands: who's cooking for Valentine's Day?

Don't fret, my pet: Valentine's Day cooking doesn't have to be stressful. Whether your plans include entertaining your best girls, impressing your wife or hubby, or simply wanting to treat yourself - this meal is perfectly suited for a lovely Valentine's Day celebration. It's pretty, packed yummy flavor (and LOADS of vitamins!), and at only 381 calories per serving there's ample room to show some love for your favorite wine and chocolate. As a reminder, all of our February recipes are coming to you for 400 calories or less in an effort to help you stay true to your healthy eating resolutions in the new year!

BONUS POINTS: you can chef this one up in just about 35-minutes, giving you more time back for the thing you love the most: your peeps.

I hope you enjoy it! If you end up making this for your Valentine's Day celebration, share a photo of your plate on social and tag us @tess_tiny_kitchen.

xoxo Tessa

INGREDIENTS

2/3 cup steamed white or brown rice

2 fillets of wild Alaskan sockeye salmon

1 cup broccoli crowns, washed and separated

1/3 cup diced bell pepper

1 tbs minced garlic

3 tsp olive oil

2 tbs organic sesame ginger dressing (we love the Wellsley Farms version from BJ's)

salt and pepper to taste

DIRECTIONS

Preheat your oven to 425 degrees
Lightly salt and pepper salmon fillets, and then cover with 1 tbs sesame ginger dressing
Set aside
Next, place your chopped veggies into a mixing bowl
Add your garlic and 2 tsp olive oil, lightly salt and pepper if you desire, stir to mix
Pour veggies in a single layer on to a baking sheet lined with foil
Bake at 425 for 25-minutes
Now is a great time to make up that rice! We prefer instant rice when we're looking for a simple white rice
When your veggies have 10 minutes left to cook, heat 1 tsp olive oil over medium heat in a skillet
Once oil is hot and bubbling, place salmon into pan flesh side down
Sear for 4-5 minutes
Flip salmon gently, and finish cooking for another 4 minutes, making sure to not overcook!
TIP: salmon should be just opaque - don't let it cook too long at the risk of drying it out
Salmon and veggies should wrap up about the same time. Take each off of their hot pans, and plate as follows:
1/3 cup of steamed rice, center plated and gently patted flat, on each plate
Half of the veggies on top of the rice on each plate
Place the salmon fillet right on top of the veggies, and voila!