Salmon Green Recipe

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice, 1.5 cups water, 0.25 tsp salt, and 0.5 tsp butter or oil in a small saucepan. Bring to a boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork before serving.

Preheat the broiler (or oven on high broil setting) and position a rack about 6 inches below the heating element. Line a rimmed baking sheet with foil and lightly oil or spray it.

Pat salmon fillets dry with paper towels. In a small bowl, mix 1 tbs olive oil, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp lemon zest, 1 tsp kosher salt, and 1/2 tsp black pepper. Brush or spoon the mixture evenly over the flesh side of the fillets. Let sit at room temperature 10 minutes while broiler heats.

Place the fillets skin-side down on the prepared baking sheet. Broil for 6–9 minutes, depending on thickness: start checking at 6 minutes. Salmon is done when the top is lightly browned, the flesh flakes easily with a fork, and the internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium. For well-done, cook to 140°F (60°C).

Remove from oven and let rest 2–3 minutes before serving. Drizzle with the 0.5 tsp olive oil and a little extra lemon juice if desired.

While the rice simmers or when the salmon is in the oven, heat 1 tbs olive oil in a large skillet over medium heat. Add 2 cloves sliced/minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add the 8 oz baby spinach to the skillet in batches if needed. Use tongs to toss and wilt the leaves until just tender, about 2–3 minutes total. Season with 0.5 tsp salt and 0.25 tsp black pepper. If using, finish with 0.5 tsp lemon juice and toss to combine.

Remove from heat immediately to avoid overcooking; spinach should be bright green and slightly glossy from the oil.

Divide the rice between two plates, making a small bed in the center of each plate.

Spoon a generous portion of the sautéed garlic spinach over the rice, spreading slightly to create a green base for the salmon.

Place a broiled salmon fillet on top of each spinach bed, skin-side down. Spoon any resting juices from the baking sheet over the salmon and spinach.

Garnish with chopped parsley or dill, a lemon wedge, and a light drizzle of olive oil. Serve immediately.