• 4 six-ounce fillets of salmon
• 2 TBSP olive oil
• 1 head broccoli, cut into florets, or other vegetable of choice
• 2 cups cooked brown rice
• salt and pepper
• 1 container Prayani Carrot raita (Find near me)
• Fresh chopped parsley, for garnish
• Lemon wedges, for serving

Add olive oil to a large nonstick skillet and place over medium heat. Pat salmon thoroughly dry with paper towels, season lightly with salt and pepper on both sides, and place in the pan skin-side down.

Let cook for 5-7 minutes, or until the skin has begun to crisp and the meat has started to turn opaque on the sides. Flip the fillets, and let cook for another 1-3 minutes, or until the meat is opaque all the way through, and flakes easily with a fork. Remove from the pan.

Meanwhile, steam or saute the broccoli, or any other vegetable you like, until crisp-tender. To steam: place florets in a steamer basket over simmering water, cover with a lid, and let cook for 5-10 minutes, or until desired doneness. To saute: heat a separate pan with 1-2 TBSP oil, add the florets, and cook, stirring occasionally, until tender. Season lightly with salt.

Serve salmon and vegetables over rice, and spoon plenty of Carrot Prayani over the top. Garnish with fresh chopped parsley, and a wedge of lemon.

Serves 4

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