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. Total Time 20 minutes Servings 2 servings Ingredients Share 1 (2.5 oz) pouch Chicken of the Sea® Pink Salmon with Lemon Pepper1 cup Minute® Ready to Serve Jasmine Rice1 cup arugula1/4 cup shredded carrots1/4 cup diced cucumber2 Tablespoons finely chopped red onion1/2 cup cherry tomatoes, halved1 Tablespoon pine nuts, toasted1 sprig basil, choppedsalt, to tasteblack 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. In this Recipe: Lemon Pepper Salmon Packet