Perfectly Seasoned Salmon over Rice, Asparagus and Peppers
4 6oz. Wild-caught sockeye salmon filets
1lbs. fresh asparagus (trimmed)
2 Red bell peppers and 2 orange bell peppers
3-4 garlic cloves (minced)
2 Tbsp. thyme
1 Tbsp. dill weed
1.5 Cups brown rice
Chop up peppers and asparagus and sauté on stove over medium heat.
Season salmon filets with dill weed and thyme.
Sauté minced garlic in a separate pan.
Add seasoned salmon to pan with sautéed garlic.
Cook for four minutes on each side over medium heat.
Toss vegetables until thoroughly cooked.
Place cooked salmon and veggies over a bed of rice, serve and enjoy!
Kelley Kolinske is a professional beach volleyball player, a member of Team USA Volleyball and a 3-time AVP Champion. Kelley played both beach and indoor volleyball at Pepperdine University where she was a 2-time All American and won two National Beach Volleyball Championships. You can keep up with Kelley on Instagram, https://www.instagram.com/kelleykolinske.