Pan-Seared Salmon, Roasted Sweet Potatoes, Asparagus, Herb Rice, and Sourdough Bread

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar flavor profile.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option, while tilapia is more budget-friendly.

Preheat the oven to 500° for the sourdough bread.

Prepare the sourdough loaf by scoring it and placing it in a preheated Dutch oven.

Bake the sourdough loaf at 500° for 20 minutes with the lid on, then reduce the temperature to 450° and remove the lid.

Rinse 1 and 1/2 cups of jasmine rice in a fine mesh strainer for about 30 seconds to remove excess starch.

In a pot, add the rinsed rice to 2 and 1/4 cups of water and turn the back burner on high until it comes to a boil.

Once boiling, reduce the heat to low and add a heaping scoop of chicken bouillon for flavor.

Chop two fat green onions and add them to the rice along with two sprigs of oregano and a couple sprigs of parsley, minced finely.

Stir the rice mixture and cover it to cook on low until done.

Peel three sweet potatoes using a chef knife to remove the skin.

Cube the sweet potatoes into smaller pieces for even cooking.

Coat the cubed sweet potatoes in olive oil and spices before placing them in the oven to roast alongside the sourdough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens