Recipe Drop- Weekday Salmon And Turmeric Rice

Ready in 30 minutes with only 5 minutes of "hands on" time this recipe gets you in and out during the week, while providing hearty doses of protein, Omega-3's, anti-inflammatory turmeric and B vitamins. No Insta-pot? Follow Step 2 in a regular pot, then cook the rice in that!

Ingredients

• 8 oz, boneless, raw [226.8 g] Salmon

• 0.75 cup [138.75 g] White Rice (Uncooked)

• 1 tsp [2.2 g] Turmeric (Ground)

• 0.5 tbsp, minced [4.25 g] Garlic

• 0.75 cup [180 ml] Chicken Broth

• 1 tbsp [14 g] Olive Oil

• 0.5 bundle [50 g] Asparagus

• 0.5 tsp [1.4 g] Garlic Powder

Directions

1. Preheat your oven to 375 degrees F (190 degrees C).

2. Set your Instant Pot to the saute button, then add half the olive oil, garlic and rice. Cook for about 3 minutes then add turmeric, broth, and salt and pepper to taste. Stir well.

3. Set Instant Pot to high pressure for 20 minutes and allow to naturally release for 10 minutes.

4. While the rice cooks, season the salmon with salt, pepper and garlic powder. Coat the asparagus with the remaining olive oil. Place the salmon and asparagus on a baking sheet. Bake in the oven for 15 minutes, or until cooked throughout.

5. Serve the salmon and asparagus over the turmeric rice.