Easy Citrus Salmon & Rice
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
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
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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
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
Member Ratings For This Recipe
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