Salmon with mango salsa & coconut rice

Macros (makes 6 servings):

Protein: 55
Carbs: 137
Fat: 49
Calories: 1,209

Grocery List:

• Salmon filet (3 lbs)
• Olive oil (3 TBSP)
• Jasmine rice (15 servings – I buy the big bag from Costco)
• Coconut water (one 18 oz can)
• Lite coconut milk (one 13.5 oz can)
• Mango (1 medium)
• Red bell pepper
• Yellow bell pepper
• Red onion (1 medium)
• Cilantro
• Lime juice
• Seasonings: Chili powder, brown sugar, salt

Directions:

1. Add jasmine rice, coconut water, and coconut milk to a rice cooker. Add extra water (1:2 ratio of rice to liquid in total) and cook on the white rice setting.
2. Pre-heat oven to 400 ºF
3. Remove salmon from the package. Season with chili powder, brown sugar, and salt
4. On the stove, heat 3 TBSP olive oil in a pan on high.
5. Sear the salmon for a few minutes each side (skin side up first)
6. Line a baking tray with foil and spray with non-stick spray
7. Transfer seared salmon to the baking sheet
8. Bake at 400 ºF for ~ 20 mins (internal temp of 145 ºF in the middle of the largest filet)
9. Peel and dice the mango, along with the bell peppers and red onion. I like to use this Brieftons vegetable chopper
10. Transfer diced mango and veggies to a small bowl. Add fresh cilantro and lime juice.
11. Add cooked rice to meal prep containers followed by the cooked salmon
12. Top with mango salsa