Superfood Rice With Salmon Spinach Pesto Recipes

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GARDEN PESTO SALMON WITH MEDITERRANEAN RICE



Garden Pesto Salmon with Mediterranean Rice image

This quick and easy garden pesto salmon is served on top of a Mediterranean rice for a healthy meal that can be on the table in less than 30 minutes.

Provided by Running to the Kitchen

Categories     Main Dishes

Time 25m

Number Of Ingredients 11

1 cup white rice
4 cups baby spinach, chopped
3/4 cup sliced sun dried tomatoes
1/3 cup toasted pine nuts
1 14 ounce can chickpeas, rinsed and drained
zest of 1 lemon
juice of 1 lemon
3 tablespoons extra virgin olive oil
salt and pepper
1/2 cup crumbled feta cheese
Bumble Bee SuperFresh Salmon with Garden Pesto

Steps:

  • Place 2 cups of water with the rice in a small sauce pot. Bring to a boil, stir, reduce heat to low, cover and let cook until all the water is absorbed.
  • Meanwhile, combine the spinach, sun dried tomatoes, pine nuts, chickpeas and lemon zest in a large bowl.
  • Whisk together the lemon juice and olive oil in a separate small bowl.
  • Once the rice is cooked, add to the large bowl.
  • Pour the dressing into the bowl and toss until everything is well combined.
  • Add the feta, toss again then season with salt and pepper to taste.
  • Prepare salmon according to package directions and serve atop the rice.

Nutrition Facts : Calories 643 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 40 grams fat, Fiber 10 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 639 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

SUPERFOOD RICE WITH SALMON & SPINACH PESTO



Superfood Rice with Salmon & Spinach Pesto image

Categories     Dinner, Lunch, 31 - 60 Minutes, Easy, Gluten Free, Wholegrain

Time 30m

Yield Serves 2

Number Of Ingredients 14

100g Tilda Brown Basmati rice
1 tbsp rice bran oil
2 salmon fillets
6 cherry tomatoes, halved
2 large handfuls of baby spinach
For the Watercress and Spinach Pesto:
6 tbsps rice bran oil
50g baby spinach leaves
25g watercress leaves
1 clove garlic, crushed
50g flaked almonds
10g mixed seeds, such as sunflower, sesame and pumpkin
Juice of 2 lemons
Salt and freshly ground black pepper

Steps:

  • Place the rice into a large saucepan of boiling water. Simmer over a medium heat for 25 minutes until tender. Drain well.
  • While the rice is cooking make the pesto. Place all the ingredients in a food processor and blend until finely chopped.
  • When the rice is almost ready, heat the oil in a frying pan and add the salmon fillets. Cook for 4-5 minutes each side, until golden brown. Remove from the pan and keep warm.
  • Add the cherry tomatoes and spinach to the pan and fry for a few minutes until the spinach has wilted and the tomatoes have slightly softened.
  • Add the rice and the pesto and blend well.
  • Serve on to dishes and top with the salmon.

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