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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 269.0
  • Total Fat: 7.7 g
  • Cholesterol: 62.7 mg
  • Sodium: 85.7 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 25.7 g

View full nutritional breakdown of Easy Citrus Salmon & Rice calories by ingredient
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Easy Citrus Salmon & Rice

Submitted by: CHEF_MEG
Easy Citrus Salmon & Rice

Introduction

Not only does this recipe have only six simple ingredients, but it also requires almost no cleanup! Cooking in parchment seals in flavor and moisture without any added fat. Not only does this recipe have only six simple ingredients, but it also requires almost no cleanup! Cooking in parchment seals in flavor and moisture without any added fat.
Number of Servings: 4

Ingredients

    16 ounces salmon, cut into four 4-ounce portions
    1/4 teaspoon black or white pepper
    4 cups spinach
    4 medium shallots or 1 small yellow onion, sliced
    1 cup mandarin oranges packed in light juice*
    2 cups prepared brown rice

    * or 2 oranges, segmented and chopped, juice reserved

Tips

Garnish with fresh basil or cilantro, if desired.
If you don't have parchment, place the salmon in a baking dish with a tight-fitting lid.

Photo credit: PhotoKitchen.net


Directions

Preheat the oven to 375 degrees.
Line a baking sheet with aluminum foil. (This will catch any spills.)
Tear off four sheets of parchment paper approximate 18 inches long. Fold up each of the four sides so the orange juice doesn't leak.
Place a portion of salmon in the center of each piece of parchment.
Working with one packet at a time, top each piece of salmon with a pinch of pepper, 1 cup spinach and 1/4 cup oranges with juice.
Fold up the shorter sides, then the longer ones, and tightly roll the paper down, leaving very little extra space inside the packet. Repeat with the remaining packets.

Bake 18-20 minutes, until the fish is opaque and flakes easily. Remove from oven. Serve with brown rice.



Serving Size: Makes 4 servings; 3 ounces salmon, 1 cup spinach, 1/4 cup oranges, 1/2 cup prepared rice






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    It was fun making it with the paper. I used waxed paper with two layers. It did help with cleanup. I would have wanted the taste of it to be a bit more orange. Maybe I would use orange juice and fresh orange the next time. - 12/2/13

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  • why not just use aluminum foil instead of parchment paper. Parchment paper is confusing to me because it does not close... for me. - 1/19/14

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  • Keep the portion sizes as listed or it takes too long to cook and it's hard to get the parchment paper to close around the package. I made them a little too large. Very good!
    - 12/18/13

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  • Great! - 7/7/13

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  • Very good. The salmon was 200 grams so I made more rice and ate it the next day cold for lunch. It was still very tasty. - 6/25/13

    Was this review helpful?   yes  No