This entree packs a "mega punch" of Omega-3 fatty acids, plus brown rice and spinach are full of flavour and nutrition.
2 tsp. (10 ml) olive oil
1/4 cup (50 ml) minced onion
1 clove garlic, minced
4 cups (1 L) chopped spinach
1/2 tsp. (2 ml) EACH salt and pepper
1 cup (250 ml) cooked brown rice
2 tsp. (10 ml) lemon zest
1 lb. (500 g) salmon fillet, skinned and pin bones removed
1/4 cup (50 ml) shredded old cheddar cheese
1/2 cup (125 ml) chopped walnuts
In large, non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about five minutes. Stir in garlic, spinach, salt and pepper, and cook just until spinach starts to wilt, about three minutes. Remove from heat.Add cooked rice to spinach and stir in lemon zest until well combined.Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts.Roll up gently using toothpicks or butcher's twine to secure.Place salmon on a parchment-lined rimmed baking sheet and bake in 375 F (190 C) oven until fish is cooked through, about 15-20 minutes.Let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.