Healthy recipe: Tossed salmon and rice with veggies

This cold salmon dish is great for lunch or dinner. This nutritious and tasty dish packs well for lunch on-the-go.
What You Need:

• 6 oz. Salmon Fillet
• 1 pat Butter
• 1 c. Rice (cooked and cooled)
• 1 c. Garden Peas (cooked and cooled)
• 2 Tbsp. Red Pepper
• ½ Cucumber
• 3 small Green Onions (chopped)
• 2 tbsp. Dill
• 2 tbsp. Olive Oil
• 3 tbsp. Rice Vinegar
• 1 tsp. Honey
• Salt
• Pepper

Instructions: 

• Heat oven to 350 degrees. Place the salmon into a foil pouch and top with a pat of butter.
• Lay on cookie sheet and place in oven 15 to 30 minutes until flaky and light pink.
• Take out of the oven and set aside to cool.
• Take cooked rice and place in bowl add cooked peas and toss.
• Chop red pepper, green onions, and cucumber and toss in.
• Add salmon. Mix in dill, olive oil, rice vinegar, honey, salt, and pepper. Toss one more time and enjoy!

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