Lemon Rice With Crispy Salmon

This recipe from Minute Rice uses just three main ingredients, takes ten minutes to prepare, and can be on the table in just over a half-hour. One plus one plus one and you're done. Now, that's a weekday win.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

Directions

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.