Recipe Video
Instructions
Season the Salmon
2 minutesPat the salmon dry with a paper towel and season both sides with salt and pepper.
Pan Sear & Baste
10-15 minutesHeat oil in a pan over medium heat. Add the salmon and cook until golden on one side. Flip, then add butter, garlic, and rosemary. Baste with the melted butter until the salmon is fully cooked.
Heat the Base
1 minuteWarm up the HiFiBe pouch using either a microwave or stovetop, following package instructions.
Prep the Garnish
5 minutesSlice the bell pepper and prepare a lemon wedge and parsley for garnish.
Assemble the Bowl
2 minutesIn a serving bowl, layer the HiFiBe base, seared salmon, bell pepper slices, and garnish. Serve warm.
Cooking Tips
- Pat salmon very dry — moisture prevents browning.
- Add butter only after flipping to prevent scorching.
- Slice bell pepper thinly so it adds crunch without overpowering the salmon.
- Finish with lemon zest for sharper citrus aroma.
Storage Tips
- Salmon should be eaten within 2–3 days.
- Store HiFiBe and salmon separately to avoid mushiness.
- Keep lemon slices or parsley aside until serving.
Chef Notes
- Rosemary butter infuses salmon deeply — don’t skip the basting step.
- Parsley adds freshness and balances the richness of the salmon.
Substitutions
- Salmon → trout, tilapia, tofu steaks.
- Bell pepper → zucchini, cherry tomatoes, or spinach.
- Butter → olive oil for dairy-free version.
Variations
- Mediterranean Version: Add olives, cherry tomatoes, and cucumber.
- Sweet-Spicy Version: Add honey + chili flakes to the salmon.
- Low-Cal Version: Omit butter; sear in nonstick spray.
Frequently Asked Questions
Yes — 400°F for 10–12 minutes.
It should flake easily with a fork.
Yes, this bowl works well chilled or room temp.
No, but it adds a great aromatic note.
Recipe Details
Prep Time:
5 minutesCook Time:
10-15 minutesServing Size / Yield:
2 servingsCuisine Type:
CanadianDish Type:
Dinner / Main CourseNutrition Facts
Carbohydrates:
Ingredients
HiFibe
1 pouch
Salmon
1 (your choice in size)
Small Bell Pepper
1
Garlic
2 cloves
Butter
1 tbsp
Lemon Slice
1
Rosemary
Parsley
Garnish