Entree: Dijon-Lemon Salmon Rice Bowl with Warm Spinach
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
- 2 salmon fillets, approx. 8 oz (225 g) each - 1 cup (185 g) Jasmine rice - 2 tbsp (30 ml) Dijon mustard - 1 Lemon, juiced and zested, approx. 3 oz (85 g) - 4 oz (115 g) baby spinach
Instructions
1. Cook jasmine rice according to package directions and keep warm. 2. Coat the top of each salmon fillet with Dijon mustard and sprinkle with lemon zest; place fillets in a hot nonstick skillet (no added fat) and cook 4–5 minutes per side over medium heat until cooked through. 3. Remove salmon and squeeze lemon juice over fillets. 4. In the same skillet, add baby spinach and warm, tossing until just wilted, about 1–2 minutes. 5. Divide jasmine rice into bowls, top with a salmon fillet, and finish with warmed baby spinach.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 838 kcal
Carbohydrates: 79.9 g
Protein: 54.9 g
Fat: 31.7 g
Saturated fat: 7.1 g
Cholesterol: 124 mg
Fiber: 3.2 g
Sugar: 1.6 g
Sodium: 355 mg
Potassium: 1311 mg
Calcium: 115 mg
Iron: 6.59 mg
Vitamin A: 401 µg RAE
Vitamin C: 41.4 mg
Vitamin D: 24.8 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.