Bring a small pot with rice, 1/4 tsp. salt, and 1 cup water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.

Remove from burner and set aside. Let cool to room temperature and fluff rice with a fork.

While rice cooks, continue recipe.

Thinly slice 1/3 the lemon. Juice the remaining.

Mince parsley, leaves and stems.

Trim cucumber and cut into 1/4" dice.

Quarter tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Coarsely chop olives.

Thinly slice garlic.

Pat yellowtail dry.

Place yellowtail in a small oven-safe casserole or baking dish. Top evenly with 1/4 tsp. salt, a pinch of pepper, 1 tsp. lemon juice (reserve remaining for salad), garlic, sliced lemons, 1 tsp. parsley (reserve remaining for salad), and 2 tsp. olive oil.

Roast in hot oven until yellowtail reaches a minimum internal temperature of 145 degrees, 12-18 minutes.

While yellowtail roasts, continue recipe

In a mixing bowl, combine 3 Tbsp. olive oil, 2 Tbsp. remaining lemon juice, mustard, onion salt, and 1/4 tsp. pepper.

Add cooked and cooled rice, cucumbers, tomatoes, remaining parsley, and olives. Toss to combine. Set aside.

Plate dish as pictured on front of card, topping rice salad with yellowtail. Remove and discard lemon slices before consuming. Bon appétit!