Tangy Lemon Herb Salmon With Wild Rice And Greens Recipe

About this recipe

Tangy Lemon Herb Salmon with Wild Rice and Greens is an ideal lunch option for busy weekdays. This English-inspired dish combines the rich, flaky texture of seared salmon with the nutty and wholesome flavors of wild rice. The zesty lemon herb dressing adds a vibrant touch, while the sautéed red onions and spinach provide a satisfying mix of sweet and earthy notes. Ready in just 30 minutes, this meal is both nutritious and delicious, boasting 55g of protein to help fuel your day. Perfect for gym-goers and food enthusiasts alike, it's a balanced dish that feels indulgent yet supports your health goals effortlessly.

Ingredients

• 230G Mowi Asc Scottish Salmon Fillets
• 1 Lemon - 1 Each
• 250G Tilda Wild Rice
• - Greens Frozen Medium Brussels Sprouts
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 50G Black Garlic Cloves, 50G
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• - Schwartz Flat Leaf Parsley
• 1 Kg Red Onion 1kg
• 1 Bunch Baby Spinach - Bunch

Instructions

1. 1. Rinse the wild rice under cold water and boil it in a pot with salted water until tender, about 20 minutes.
2. 2. While the rice cooks, pat the salmon fillets dry and season with salt, black pepper, and minced garlic.
3. 3. Heat olive oil in a pan over medium heat and sear the salmon for 4-5 minutes on each side until crispy and cooked through.
4. 4. In a small bowl, mix lemon juice with chopped parsley to create a tangy herb dressing.
5. 5. Thinly slice the red onion and sauté it in the same pan used for the salmon until softened.
6. 6. Remove the salmon and onions from the pan and set aside, then lightly wilt the spinach leaves in the residual oil for 1-2 minutes.
7. 7. Drain the wild rice and plate it alongside the wilted spinach and sautéed onion.
8. 8. Place the seared salmon atop the rice and drizzle the lemon herb dressing generously over the dish.