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Salmon, Rice & Arugula

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Salmon, Rice & Arugula

Course: Lunch
Keyword: dairy-free, gluten-free, low FODMAP, seafood
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 387kcal


  • 1 lb Salmon Fillet
  • 1/2 tsp Sea Salt
  • 1 cup Jasmine Rice (dry, uncooked)
  • 2 tbsps Extra Virgin Olive Oil
  • 1/2 Lemon (juiced)
  • 4 cups Arugula


  • Preheat oven to 425ºF (218ºC).
  • Rinse the salmon fillets and pat them dry. Season with sea salt and transfer to a baking sheet. Bake in the oven for 12 to 15 minutes, or until the salmon flakes with a fork.
  • While the salmon roasts, make your jasmine rice according to the instructions on the package.
  • Combine the extra virgin olive oil and lemon juice in a jar and mix well.
  • Divide salmon, rice and arugula between bowls or containers, and drizzle with the oil and lemon dressing. Enjoy!


  • No Salmon

    Use any type of fish fillet instead, or use canned fish.
  • No Arugula

    Use baby spinach, kale, or mixed greens instead.
  • No Rice

    Use quinoa instead.
  • Leftovers

    Refrigerate in an air-tight container for up to 3 days.


Serving: 4g | Calories: 387kcal | Carbohydrates: 39g | Protein: 26g | Fat: 14g | Cholesterol: 62mg | Sodium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

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