Name: Baked Salmon with Herb Rice and Sauteed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Atlantic Salmon; 3/4 cup Cooked Brown Rice; 2 cups Fresh Baby Spinach; 1/4 cup Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Dill

Baked Salmon with Herb Rice and Sauteed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Herb Rice and Sauteed Spinach

Oven-roasted salmon served over a bed of fluffy herbed brown rice and garlicky sautéed spinach, finished with a dollop of zesty lemon-dill yogurt.

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NUTRITION

Protein

45.1g

Fat

17g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

3/4 cup Cooked Brown Rice

2 cups Fresh Baby Spinach

1/4 cup Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Place the salmon fillet on the baking sheet, season with salt and pepper, and bake for 12-15 minutes until it flakes easily with a fork.
3
While the salmon bakes, fluff the warm cooked brown rice in a bowl and stir in half of the fresh dill and a squeeze of lemon.
4
Heat the olive oil in a skillet over medium heat, add the spinach, and sauté for 2-3 minutes until just wilted.
5
In a small ramekin, whisk together the Greek yogurt, remaining lemon juice, and the rest of the fresh dill to create a creamy sauce.
6
Plate the herb rice and sautéed spinach, top with the baked salmon, and finish with a dollop of the lemon-dill yogurt sauce.