Salmon Milanese with Pesto Butter over Brown Rice

Our always popular salmon packets feature our wild salmon filets on a bed of brown rice, topped with a made-in- house compound pesto butter and dill. Wrapped individually for ease. (indiv packets, oven). GF

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: 20-25 minutes

• Defrost in refrigerator (recommended) or cook from frozen. Defrost pomegranate glaze and set aside.
  Preheat oven to 375 degrees. Place the foil packs on a cookie sheet and place in oven for 25-30 minutes (35-40 if frozen) or until the fish flakes slightly with a fork and an until internal thermometer reads 145F. While the fish is baking, place the pomegranate glaze into a microwave safe container and microwave 10 seconds or until hot. Be careful when opening the salmon packets, as steam may be released when opening. Lightly drizzle pomegranate glaze over top of each fillet.
  

• Ingredients: salmon, brown rice, butter, pesto (olive oil, basil, sunflower oil, cashew nuts, grana Padano cheese, salt, garlic powder, lactic acid, sugar, pine nuts), lemon zest. Contains: dairy, nuts. Per serving: Cal. 395, Fat 25g, Chol. 90mg, Sod. 182mg, Carb. 16, Prot. 26g.