Lemon Pepper Salmon with Cream

OK. So it's been awhile, you can thank tests for my lack of energy for cooking. However, this recipe was from one rare night when I just couldn't stand the smell of pizza or fast food, and begrudgingly stomped into the kitchen. What came out of the kitchen was nothing short of delicious. (But because there were still tests to study for there are minimal amounts of pictures.)

Time to prep/cook: 20/25
Servings: 1-2 
Ingredients:

• salmon
• lemon pepper seasoning
• olive oil
• 2 tbsp cream cheese (I used fat free cream cheese)
• 1/4 cup milk (I used coconut milk -it was on sale, shush- was really sweet though)
• 1 tsp marjoram season
• 2 tsp minced almonds
• 2 tsp minced garlic in olive oil
• 1 tsp basil
• 1/2 cup rice
• (May also need a spoonful of flour if your sauce doesn't thicken)

Instructions:

1. Bring a pot with 1 cup water to boil, then add rice and stir
2. Cover pot with a lid and turn heat down to low - cook for 15 minutes
3. Meanwhile, bring a frying pan with a tbsp of olive oil to medium heat (the oil should sizzle if you flick a tiny bit of water on it)
4. Lightly sprinkle the lemon pepper seasoning on all sides of the salmon (remember if you over do this it will complete eliminate the taste of the salmon)
5. Add the salmon and cook 10 min per inch of thickness, cook half of that time on each side (i.e. 5 min per side if 1 inch thick like mine was)
6. In a small sauce pan add the cream cheese and milk and cook on medium heat until the cheese is melted 
7. Stir in seasonings
8. Once salmon is cooked all the way through (should flake with light pressure) serve on plate and drizzle the sauce over the salmon and rice
9. Enjoy!!!

*** The reason you do not see a green vegetable (which you should always try to include) is because I attempted to make kale chips...it wasn't a success. But when it is expect another post with that recipe!!***