October 18 2017
These steak potato wraps are portable for healthy lunches and can also be made in bulk for quick family dinners.
After a long run, Mitchell gets her protein fix from this fish dish.
¼ cup teriyaki sauce
¼ cup Italian dressing (any kind)
1 5-oz. salmon fillet
½ cup brown rice
1 cup chopped broccoli
½ cup chopped asparagus
½ tsp. garlic powder
Salt and pepper, to taste
Preheat oven to 375. Mix teriyaki sauce and Italian dressing in a bowl. Pour over salmon fillet (should cover the top of the fillet) and cook in oven for about 20 minutes. Cook brown rice and steam broccoli and asparagus, then mix in a bowl with garlic powder, salt and pepper. Cut up cooked salmon and mix with veggies and rice. Enjoy!