Rosemary Salmon Case Study

Rosemary Salmon in Mediterranean Style

Serving size: 1 serving
Servings per recipe: 3
Calories: 282 per serving
Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:

1. Salmon – 1 lb., frozen
2. Fresh asparagus – 10 oz.
3. Fresh rosemary – 1 sprig
4. Cherry tomatoes – ½ cup, halved
5. Olive oil – 1 tablespoon
6. Lemon juice – 1 tablespoon (Optional)
7. Salt to taste
8. Pepper to taste

Nutrition Information:

1. Total fat: 14 g
2. Carbohydrate: 5 g
3. Fiber: 2 g
4. Sugar: 2 g
5. Protein: 32 g

Directions:
1. Pour the water in the Instant Pot bowl first. Place a wire rack in it.
2. Place the frozen salmon on it, a sprig of rosemary on it, followed by fresh asparagus at the top.
3. Set the time to up to 3 minutes and cook on
Jumbo scallops – 1 pound, thawed
2. Avocado oil – 1 tablespoon
3. Coconut aminos – ½ cup
4. Maple syrup – 3 tablespoons
5. Garlic powder – ½ teaspoon
6. Ground ginger – ½ teaspoon
7. Sea salt – ½ teaspoon
8. Minced chives – 1 sprig (Garnish)

Nutrition Information:

1. Total fat: 6 g
2. Carbohydrate: 26 g
3. Fiber: 0 g
4. Sugar: 21 g
5. Protein: 25 g

Directions:
1. Put avocado oil at the bottom of the Instant Pot. Select the sauté option.
2. Add the scallops. Allow it to sear for one minute or two on each side.
3. Mix all the ingredients except the chives together. Whisk it well.
4. Pour the mixed teriyaki sauce on the scallops. Lock the lid of the pot and let it cook within.
5. Let the scallops steam by selecting the steam button for about 3 minutes.
6. Allow quick release of the pressure. Open the lid, remove the scallops and set it aside.
7. To thicken the sauce, press the sauté mode again. Let the sauce reduce a bit to gain consistency.
8. Pour the desirable teriyaki sauce on top of the plated scallops. Garnish it with minced chives.
9. Serve!

Lentil Shrimp Stew

Serving size: 6 serving
Servings per recipe: 6
Calories: 198 per serving
Preparation Time: 10 minutes
Cooking Time: 12 minutes