Ingredients
Method
- Heat the oven to 400°F (200°C). Place the salmon on a parchment-lined tray with nothing added.
- Bake 12 to 15 minutes until it reaches 145°F (63°C) and flakes easily.
- Meanwhile, cook the rice in the water until soft, adding the green beans for the last 8 minutes.
- Flake the salmon with a fork and remove every pin bone.
- Mix the salmon, rice, green beans and pumpkin.
- Cool, then portion into containers.
Notes
Calories are estimates from USDA FoodData Central values. Not complete and balanced on its own; ask a board-certified veterinary nutritionist for long-term feeding. Refrigerate up to 3 days or freeze up to 2 months. Never use raw salmon.
