MY PAN ROASTED SALMON with CAULI-BROCCO-CARROT RICE and FRESH CORN!

So healthy, delicious and once you have your veggies processed, you can make this dish in no time.
 
Category:  Entrée
Approx. Prep and Cook Time:  30 Minutes
Approximate Cost:    $11.70 or $5.85 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 c. Cauliflower-Broccoli-Carrot Rice (processed in your food processor) ($5.00)
1/3 c. Chicken stock (homemade or purchased) (.20)
1 cube of frozen herbs (herbs, olive oil and garlic, processed frozen and ready to use) (.20)
½ Sazón envelope (.10)
 
2 salmon steaks ($4.50)
1 tbsp. Roasted Garlic and Herbs (.10)
1 tbsp. of my basting oil or olive oil to season and sautee the salmon. (.30)
2 fresh corn (cleaning and boil, salted water is optional) ($1.00)
½ lemon, rinsed, sliced and pat dry (.30)
 
Directions
Start by cleaning and boil the corn over med-heat until tender (approx. 15 minutes).
Season the salmon with 1 tbsp. Roasted Garlic and Herbs and 1 tbsp. of my basting oil.
Add the frozen herbs cube to a skillet until melted, then add the Cauliflower-Broccoli-Carrot Rice, Sazón, stock and stir until it wilts and brown a bit. Remove and set aside.
Meanwhile, in another skillet, sear the salmon filet until golden brown.
What’s left is just slicing the lemon, plating and garnish this simple meal. Bon Appetite!
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Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil