2 6oz salmon fillets with the skin off
1 bunch of broccolini or asparagus
1 lemon, sliced
1 Tbsp. roasted pine nuts
2 Tbsp. olive oil, divided
Salt and pepper
Heat 1 tablespoon of oil in a non-stick skillet. Season the salmon with salt and pepper. On medium-high heat cook the salmon leaving on one side for 4 minutes without moving. Flip over and cook the other side for a final 3 minutes. Transfer to a plate and leave to rest.
To cook the broccolini or asparagus, bring a small saucepan of water to a running bowl. Drop the greens into the water and cook for 3 minutes. Take the greens out of the boiling water, transfer to a colander, and rinse with super cold water.
Dress the greens with the remaining olive oil, a squeeze of lemon, and season with salt and pepper.
Prepare the Basil Pesto RightRice Risotto following package directions.
To serve, divide the Basil Pesto RightRice Risotto into two bowls and top with half the greens and salmon. Garnish with a few slices of lemon and top with roasted pine nuts.