3 servings / 25 minutes
Ingredients:
- 12 ozs Salmon Fillet
- 1/3 tsp Sea Salt
- 3/4 cup Jasmine Rice (dry, uncooked)
- 1 1/2 tbsps Extra Virgin Olive Oil
- 1/3 Lemon (juiced)
- 3 cups Arugula
Directions:
- Preheat oven to 425ºF (218ºC).
- Rinse the salmon fillets and pat them dry. Season with sea salt and transfer to a baking sheet. Bake in the oven for 12 to 15 minutes, or until the salmon flakes with a fork.
- While the salmon roasts, make your jasmine rice according to the instructions on the package.
- Combine the extra virgin olive oil and lemon juice in a jar and mix well.
- Divide salmon, rice and arugula between bowls or containers, and drizzle with the oil and lemon dressing. Enjoy!
Notes
- No Salmon: Use any type of fish fillet instead, or use canned fish.
- No Arugula: Use baby spinach, kale, or mixed greens instead.
- No Rice: Use quinoa instead.
- Leftovers: Refrigerate in an air-tight container up to 3 days.
Nutrition
Amount per serving
| Calories | 387 |
| Fat | 14g |
| Saturated | 2g |
| Trans | 0g |
| Polyunsaturated | 4g |
| Monounsaturated | 7g |
| Carbs | 39g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 26g |
| Cholesterol | 62mg |
| Sodium | 350mg |
| Potassium | 635mg |
| Vitamin A | 520IU |
| Vitamin C | 5mg |
| Calcium | 46mg |
| Iron | 1mg |
| Vitamin D | 0IU |
| Vitamin E | 1mg |
| Vitamin K | 26µg |
| Thiamine | 0.3mg |
| Riboflavin | 0.4mg |
| Niacin | 9mg |
| Vitamin B6 | 1.0mg |
| Folate | 49µg |
| Vitamin B12 | 3.6µg |
| Phosphorous | 238mg |
| Magnesium | 43mg |
| Zinc | 1mg |
| Selenium | 41µg |
