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
Nutrition Facts
calories
268
total fat
2g
saturated fat
0.4g
trans fat
0g
cholesterol
24mg
sodium
808mg
total carbohydrates
49g
fiber
2g
total sugars
3g
protein
13g
vitamin d
28%
calcium
7%
iron
5%
potassium
8%
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.
Nutrition Facts
calories
268
total fat
2g
saturated fat
0.4g
trans fat
0g
cholesterol
24mg
sodium
808mg
total carbohydrates
49g
fiber
2g
total sugars
3g
protein
13g
vitamin d
28%
calcium
7%
iron
5%
potassium
8%
