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Serving: 4
Cook Time: 40 minutes
Total Time: About 80 minutes

INGREDIENTS:
1 cup brown rice
2 1/2 cups water
1 lb. Salmon fillet
1/4 cup orange juice
1 tsp. Dried dill weed
1 tsp. Dried rosemary
1 tsp. Dried basil
1 tsp. Dry mustard
1 tsp. Lemon pepper

DIRECTIONS:

1. Preheat oven at 350°F. In sauce pan bring the water to boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes
2. In large pan add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle orange juice over the fish and rice.
3. In a small bowl, combine the dill weed, rosemary, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
4. Bake in preheated oven for 30-40 minutes or until the salmon is tender and flaky.
5. Serve with steamed veggies or fresh salad.

NUTRITIONAL INFORMATION:
Based on individual serving.

Calories: 355	Carbohydrates: 30 g
Total Fat: 14 g	Fiber: 2.5 g
Cholesterol: 67 mg	Protein: 26 g
Sodium: 189 mg