-6 oz salmon fillet
-1/2c of dry jasmine rice
-1/2 c sweet corn
-1 tbsp olive oil
Preheat oven to 350 degrees.
Season the salmon fillet with the listed dry seasonings. Once the oven is heated, place the salmon in the oven and cook until the temperature is 165 degrees.
In a pot, boil the rice. Once finished, place the rice to the side.
Once the salmon has reached the desired temperature, remove fro the oven and shred the salmon in a bowl.
In a hot pan, drizzle with olive oil and sauce the corn for 1-2 minutes. Add the shredded salmon and rice to the sautéed corn and cook for an additional 1-2 minutes. Season to taste.