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 |