Pan-Seared Salmon with Roasted Vegetable Medley & Coconut Rice

Ingredients

• 2 salmon fillets (6 oz each)
• 1 cup chopped mixed vegetables (broccoli, bell peppers, zucchini)
• 1/2 cup chopped tomato
• 1 cup uncooked rice
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss mixed vegetables and tomato with olive oil, salt, pepper and curry powder on a baking sheet. Roast for 20 minutes, or until tender.
2. Rinse rice thoroughly. In a saucepan, combine rice, coconut milk, and water. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until rice is cooked and liquid is absorbed.
3. Season salmon fillets with salt and pepper.
4. Heat a skillet over medium-high heat. Add a small amount of olive oil. Sear salmon fillets for 3-4 minutes per side, until cooked through and slightly browned.
5. To serve, place a bed of coconut rice on each plate. Top with roasted vegetables and a salmon fillet. Garnish with fresh cilantro.