30 Minute Low Carb Salmon Prep (Macros & Detailed Grocery List)

This tasty, super easy, budget friendly salmon recipe is one that I consistently make week over week; quite honestly it never gets old, and its the most asked for recipe I get on Instagram. The real tea is, this takes 10 minutes tops to prepare, and is super easy. So if you are a beginner, or just don't care to be in the kitchen for long, this is for you! There is no wrong way to make salmon, as long as your basic seasonings are there. These are all seasonings that I happen to have in my pantry; but use what you have available. The items that I feel are absolute must haves for flavor, will be in bold in the grocery list! ;)

Measurements & Macros of Plated Portions

Measurements: Rice (1C), Sautéed Veggies (2.5 oz or about 8 spears of asparagus), Salmon (6.5oz)

Macros:

• Protein 41g

• Carbs 55g

• Fiber 3g

• Sugar 3g

• Fat 2g

• Sodium 390g

• 402 Total Calories

Grocery List

Condiments & Dressings

• Olive Oil

Cooking & Baking Items

• Black Pepper

• Garlic Powder

• Italian Seasoning

• Kosher Salt

• Minced Garlic

• Old Bay Seasoning

• Onion Powder

• Red Pepper Flakes

Dairy

• Butter

Grains & Pasta

• Jasmine Rice

Household

• Aluminum Foil

Produce

• Parsley

• Asparagus

• Lemon

Seafood/Proteins

• Salmon (from the butcher counter; typically I get about 1.5 lbs.)

Recipe:

Salmon Recipe

1. Preheat oven to 425 degrees

2. While your oven is preheating, cut one large lemon into thin rounds and lay them across a aluminum foil lined cookie sheet

3. Rinse your salmon under cold water until clean, and pat dry with a paper towel. Once the salmon is dry, place on your designated cookie sheet lined with aluminum foil

4. Take 2-4 tablespoons of olive oil and rub over the top of the salmon and along the edges of the skin

5. Generously apply your desired seasonings to coat the top of the salmon

6. Take 2-3 tablespoons of softened butter, into the butter add old bay, a squirt of lemon, 1 teaspoon (or more) of garlic, old bay and chopped parsley into the butter and mix.

7. Dollop small portions of butter across the salmon to allow a crisp coating to form once the salmon cooks.

8. Place salmon in oven for 15-18 minutes

9. Once salmon is cooked all the way through, broil on high for 1-2 minutes

For Rice:

1. While salmon is in oven, wash and rinse 2 cups of jasmine rice. In a medium sauce pan, add 3 cups of water, and 1 tablespoon of butter; bring to a rolling boil.

2. Once water begins to boil. Put rinsed rice into water and lower the boiling setting to low. Place lid on pan and set timer for 15 minutes. DO NOT OPEN THE LID FOR THE 15 MINUTES TO ALLOW THE WATER TIME TO ABOSRB INTO THE RICE

3. Once the 15 minutes is over with, gently fluff the rice with a fork and set aside to rest before plating.

For Asparagus (or any sautéed vegetable)

1. Once asparagus has been rinsed, and prepped; add about 1 tablespoon of butter and 2-3 tablespoons of olive oil to a mid-sized to large pan

2. Once the oil has been preheated, add your desired veggies into the pan. Lightly season with your preferred seasonings and allow the veggies to sauté on high for about 5 minutes, or until your desired tenderness.

3. Once desired tenderness is achieved, squeeze fresh lemon juice into the pan and allow that to marinate with the flavors for 1-2 minutes. Remove from heat and allow to cool before plating.

Once your desired steps have been completed, plate and enjoy! 😊