Pan-Seared Chili Salmon

• 3 cups fresh baby carrots
• 1 cup instant brown rice
• 1 cup reduced-sodium chicken broth
• 1/4 teaspoon pepper, divided
• 3 teaspoons chili powder
• 1/2 teaspoon salt
• 4 salmon fillets (4 ounces each)
• 2 teaspoons olive oil
• 1 tablespoon minced fresh parsley
• 1 teaspoon butter

1. Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender.
2. Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes.
3. Combine chili powder and salt; rub over salmon. In a
4. coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork.
5. Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice.

fresh baby carrots, instant brown rice, chicken broth, pepper, chili powder, salt, salmon, olive oil, parsley, butter

Taken from www.tasteofhome.com/recipes/pan-seared-chili-salmon/ (may not work)