Buttery Salmon

• Let the butter soften and then combine it with the seasoning blend to make a compound.
• Season the tops of the salmon fillets with a pinch of salt and pepper each. Spread the butter-seasoning compounds onto each salmon fillet.
• OVEN: Bake at 400F for 12 to 15 minutes, or until the salmon is cooked through. Cooking time may vary depending on thickness of salmon.
• SLOW COOKER: Place a large piece of parchment paper into the base of the slow cooker. (The parchment paper is to make it easier to lift the salmon out of the slow cooker after it cooks.)Place the 4 prepared salmon fillets flat on the parchment paper. Seton high and cook for 1 to 1 1/2 hours. Cooking time may vary depending on thickness of salmon.
• INSTANT POT: Place 1 cup warm water into insert. Add the steam rack and then place 4 prepared salmon fillets onto the steam rack. Set to Sealing, close the lid and Steam for 2 minutes. Let naturally release. If using a thicker salmon fillet, you might need to adjust the time to 3 or 4 minutes.
• Cook the rice, as directed.
• Prepare the veggies.
• Serve Buttery Salmon with rice and veggies on the side.

Freezer Meal Instructions

• Add ingredients into a gallon size freezer bag. Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring the salmon and toppings to baking dish. Bake at 400 F for 15 to 20 minutes.