- 1 tablespoon olive oil
- 1 cup yellow onion small dice
- ½ teaspoon kosher salt
- 4 cups fresh spinach chopped
- 2 cups long grain white rice
- 2 ⅔ cup chicken broth
- 4 six ounce salmon filets skin removed
- 2 tablespoons paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 ½ teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 lemon
- Lemon wedges chopped parsley, and/or feta cheese for garnish
All ingredients ready? Let's begin!
First, prepare the rice. Wash and drain the white rice.
Add the oil to a deep pot and turn the heat to medium.
Cook the onions until they are translucent and slightly tender (about five minutes).
Season the onions with the salt.
Add the rice and gently cook in the onions until the rice is very slightly toasted.
Add the chopped spinach and cook until the spinach wilts.
Add the chicken stock and bring to a boil. Cover the pot.
Lower the heat to a simmer and let the rice cook for about twenty minutes or until the chicken stock has been absorbed.
While the rice is cooking, you can prepare and cook the salmon. Preheat the oven to 400F.
In a small pan, melt the butter. Zest and juice the lemon. Add both the zest and juice to the butter.
Combine the paprika, cayenne pepper, oregano, thyme, garlic powder, and salt in a small dish.
Gently dip each side of the salmon filet into the melted butter mixture and then into the spice mixture.
Heat a large non-stick, ovenproof skillet to medium-high heat. Place the salmon filets into the pan and cook each side until they are blackened. This will take 3-4 minutes.
Finish cooking the salmon filets in the oven for 7-8 minutes. The cooking time will depend on the thickness of the filets.
Check on the rice. If it’s done, fluff it with a fork and divide it among four serving bowls.
Place each blackened salmon filet on top of the rice. If desired, flake up the salmon filet and give a generous squeeze of fresh lemon juice over the fish and the rice.
Garnish with fresh chopped parsley and crumbled feta cheese.
Calories: 755kcal | Carbohydrates: 83g | Protein: 43g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1851mg | Potassium: 1258mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3499IU | Vitamin C: 32mg | Calcium: 110mg | Iron: 4mg