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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 673 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 (5 oz) pkgs baby spinach
  • 1 cup basmati rice
  • 24 fl oz chicken or vegetable broth
  • 1 English cucumber
  • 1 small bunch fresh dill
  • 6 cloves garlic
  • 1 lemon
  • 2 oz Parmesan cheese
  • 1 cup plain Greek yogurt
  • 1 ½ lb salmon fillet
  • 1 medium yellow onion
  • black pepper
  • extra virgin olive oil
  • oregano, dried
  • salt

Instructions

  1. Preheat oven to 425°F.
  2. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    • 1 English cucumber
    • 1 small bunch fresh dill
    • 2 (5 oz) pkgs baby spinach
    • 1 lemon
  3. Peel, trim, and quarter the cucumber lengthwise; thinly slice crosswise. Transfer to a colander and sprinkle with salt. Place the colander in a bowl to catch the excess moisture and set aside.
    • ½ tsp salt
  4. Meanwhile, peel and small dice onion. Peel and mince garlic.
    • 1 medium yellow onion
    • 4 cloves garlic
  5. Preheat a medium saucepan over medium-high heat.
  6. Once the pan is hot, add oil and swirl to coat the bottom. Add onion and garlic; cook, stirring occasionally, until softened, 4-5 minutes.
    • 4 tsp extra virgin olive oil
  7. Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Transfer to a medium bowl.
  8. Roughly chop the spinach. Add spinach to the pan in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
  9. Using a strainer, rinse rice under cold, running water, then drain and add to the saucepan with the spinach. Add half the dill (reserving the rest for the tzatziki), broth, salt, and pepper; stir to combine, then scrape down the edges of the pan to submerge the rice. Bring to a boil over high heat.
    • 1 cup basmati rice
    • 24 fl oz (3 cups) chicken or vegetable broth
    • ½ tsp salt
    • ¼ tsp black pepper
  10. Once the liquid comes to a boil, cover the saucepan, and reduce heat to low. Cook rice until tender and liquid is mostly absorbed, 15-18 minutes (the rice should resemble a saucy risotto). Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
  11. While the rice is cooking, place the salmon, skin-side down, on a baking sheet pan. Rub with oil and season with spices on both sides.
    • 1 ½ lb salmon fillet
    • 4 tsp extra virgin olive oil
    • 1 tsp oregano, dried
    • ½ tsp salt
    • ½ tsp black pepper
  12. Trim, halve, and slice lemon into thin half-moons. Arrange lemon slices over the salmon, place in the oven, and bake until flakey and cooked through, about 12 minutes. Remove from oven.
  13. Meanwhile, peel and mince additional garlic. Add to the bowl with the reserved dill, along with yogurt, pepper, and salt; stir to combine.
    • 2 cloves garlic
    • 1 cup plain Greek yogurt
    • ¼ tsp black pepper
    • ⅛ tsp salt
  14. Use paper towels or a clean cloth to squeeze excess moisture out of the sliced cucumber. Add cucumber to the yogurt mixture and stir to combine the tzatziki; set aside.
  15. Finely grate Parmesan. When the spinach-rice is done, add half of the Parmesan to the pan and stir to combine. Set remaining Parmesan aside for garnish.
    • 2 oz Parmesan cheese
  16. To serve, divide spinach-rice, salmon, and tzatziki between plates. Sprinkle remaining Parmesan over the spinach-rice and enjoy!

Nutrition per Serving

Calories
673
Fat
25g
Net Carbs
49g
Protein
59g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • oven mitts
  • stirring spoon
  • strainer