Entree: Dijon-Lemon Salmon Rice Bowl with Warm Spinach

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 salmon fillets, approx. 8 oz (225 g) each
- 1 cup (185 g) Jasmine rice
- 2 tbsp (30 ml) Dijon mustard
- 1 Lemon, juiced and zested, approx. 3 oz (85 g)
- 4 oz (115 g) baby spinach

Instructions

1. Cook jasmine rice according to package directions and keep warm.
2. Coat the top of each salmon fillet with Dijon mustard and sprinkle with lemon zest; place fillets in a hot nonstick skillet (no added fat) and cook 4–5 minutes per side over medium heat until cooked through.
3. Remove salmon and squeeze lemon juice over fillets.
4. In the same skillet, add baby spinach and warm, tossing until just wilted, about 1–2 minutes.
5. Divide jasmine rice into bowls, top with a salmon fillet, and finish with warmed baby spinach.