Lemon Pepper Salmon with Jasmine Rice
It’s hard to beat lemon pepper salmon, especially when it’s this easy to prepare. This recipe uses our Wild-Caught Pink Salmon pouches and fresh veggies to perk up a bowl of jasmine rice for a full meal in minutes.
Ingredients
- 1 (2.5 oz) pouch Chicken of the Sea® Pink Salmon with Lemon Pepper
- 1 cup Minute® Ready to Serve Jasmine Rice
- 1 cup arugula
- 1/4 cup shredded carrots
- 1/4 cup diced cucumber
- 2 Tablespoons finely chopped red onion
- 1/2 cup cherry tomatoes, halved
- 1 Tablespoon pine nuts, toasted
- 1 sprig basil, chopped
- salt, to taste
- black pepper, to taste
Instructions
- Heat rice according to package directions. Use while still warm or let cool to room temperature.
- Combine rice, arugula, carrots, cucumber, red onion, tomatoes, and pine nuts. Gently fold in salmon.
- Top with basil, salt, and pepper to taste.
