- 4 Cups Green Beans
- Olive Oil
- Low Sodium Soy Sauce
- 1 Tablespoon Honey
- 2 Tablespoons Flaxseeds (or sesame seeds)
- 1/2 Small Orange
- 1 1/2 Tablespoon Brown Sugar
- 1/8 Teaspoon Ground Ginger
- 1 Tablespoon Red Wine Vinaigrette
- Salmon Fillet
- Instant Rice
Cut the ends off of the green beans and add them to a pot of boiling water. Boil the green beans until they’re slightly soft, yet slightly crunchy.
Add two tablespoons of olive oil to a frying pan and add the green beans. Cook until they’re lightly brown and turn heat off. Add one tablespoon of low sodium soy sauce, 1 tablespoon honey and two tablespoons of flaxseeds.
Squeeze the juice from 1/2 of a small orange into a small bowl. Add 1 1/2 tablespoons brown sugar,1 tablespoon olive oil, 1/8 teaspoon ground ginger, 1 tablespoon low sodium soy sauce and 1 tablespoon red wine vinaigrette. Massage the salmon in the sauce. Sprinkle black pepper, garlic powder, and onion powder over the salmon.
Bake the salmon for about 17-20 minutes. All salmon cooks differently depending on your oven or the size of your salmon. Just feel the center and if it’s “bouncy” it’s done. While the salmon is cooking, boil the rice. (or cook it accordingly to the box)
We also added in some egg rolls for something extra. You can find the egg rolls in the freezer section at Food Lion.
This dinner was absolute delicious and filling. It was also very heathy!