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
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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