Serves
4
INGREDIENTS
- 2 tsp olive oil
- 1/4 cup minced onion
- 1 clove garlic minced
- 4 cups chopped spinach
- 1/2 tsp salt and pepper
- 1 cup cooked brown rice
- 2 tsp lemon zest
- 1/4 cup shredded, old cheddar cheese
- 1/2 cup cup walnuts
- 1 lb salmon fillet bones removed
METHOD
- In large non-stick skillet, heat oil over medium heat. Add onions; cook until tenderbut not browned, about five minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about three minutes. Remove from heat.
- Add cooked rice to spinach and stir in lemon zest until well combined.
- Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts.
- Roll up gently using toothpicks or butcher’s twine to secure.
- Place salmon on a parchment lined rimmed baking sheet and bake in 375ºF(190ºC) oven until fish is cooked through, about 15-20 minutes.
- Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.
NUTRITION
Calories 378
Protein 24 g
Carbohydrates 17 g
Fat 24 g
Fibre 4 g
