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Simple Blackened Salmon With Spinach Rice

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 755kcal


  • 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