Zesty Sautéed Lemon Salmon on a Bed of Wild Rice with Jalapeno Zucchini

Rinse 4 medium zucchini, quarter them, then slice into wedges, take 1/4 cup fresh parsley rinse and chop finely, mince 3 garlic cloves, and dice 1 jalapeno. Collect the zest of 1 lemon, set all ingredients to side.

To prepare wild rice follow directions on box.

Chop salmon into chucks and sprinkle with fresh parsley and lemon zest.

Take out 2 medium skillets and add 1 tbsp of olive oil to each, set temp to medium high. Once warm add the jalapeños to one skillet and fresh garlic to the other. Cook each 2 minutes. Add zucchini to jalapeños turn heat to medium and let cook 7-10 minutes until the zucchini is moist but still crisp. Add salmon to garlic and cook 7 minutes or until salmon cooked (the salmon should have a crisp browned edge). Once the foods are cooked remove from heat.

Portions:

Male: 1 cup rice topped with 5oz of salmon and 1 and a 1/2 cup of zucchini.

Female: 1/2 cup rice topped with 3oz of salmon and 1 cup of zucchini.

MMMMMM get some!!!!
~Mario