NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 cup Cooked jasmine rice

1 tbsp Full-fat coconut milk

1 pinch Saffron threads

1 tsp Olive oil

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Water

PREPARATION

• 1

  In a small bowl, combine the saffron threads with warm water and let steep for 5 minutes to release the golden color.

• 2

  Season the salmon fillet evenly on both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.

• 5

  Flip the salmon and cook for another 3 to 4 minutes until the center is just opaque and the fish flakes easily.

• 6

  While the salmon cooks, stir the saffron water and coconut milk into the warm cooked jasmine rice until fully incorporated.

• 7

  In a separate pan or the same skillet after removing the salmon, quickly sauté the baby spinach until just wilted.

• 8

  Serve the golden salmon over the creamy saffron rice with a side of spinach and a drizzle of fresh lemon juice.