Lemon Rice With Crispy Salmon

• 2 (125 g) envelopes minute rice jasmine rice
• 3/4 cup frozen peas, thawed
• 1/4 cup sliced green onion
• 2 tablespoons lemon juice
• 4 skin-on salmon fillets (5 to 6 oz/140 to 170 g each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil

1. Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
2. Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; season all over with salt and pepper.
3. In large, heavy-bottom skillet, heat oil over medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.
4. For simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin on social media to inspire others.

rice jasmine rice, frozen peas, green onion, lemon juice, skinon salmon, salt, pepper, canola oil

Taken from www.food.com/recipe/lemon-rice-with-crispy-salmon-526145 (may not work)