Elevate your weeknight dinner with salmon marinated in a zesty olive brine and roasted to perfection. Serve over microwave-ready jasmine rice mixed with fresh spinach for a quick, flavorful meal.
Ingredients
- 1 lb salmon fillets
- 4 cloves garlic
- ¼ cup olive oil
- ½ cup brine from olives
- 1 (15.9 oz) pkg microwave-in-the-bag jasmine rice
- ½ cup pitted Kalamata olives, chopped
- ½ (5 oz) pkg baby spinach
Steps
- Preheat oven to 400℉. Line a rimmed baking sheet with parchment. Remove skin from salmon and cut into 2” chunks. Add to a large bowl and season with pepper. To a blender or food processor, add garlic, oil, and brine from olives. Pulse until smooth. Pour over salmon and mix to coat. Marinate for 15 minutes.
- Spread salmon and all the marinade evenly on prepared baking sheet. Bake 8 to 9 minutes, then set oven to broil on high. Broil until salmon is golden brown and slightly charred, 3 to 4 minutes. Carefully remove baking sheet from oven and gently toss salmon.
- Microwave rice according to package directions. Pour rice into a large bowl and add olives and spinach. Stir to combine, until spinach is slightly wilted. Season with salt and pepper. Divide among 4 bowls. Top each bowl with salmon.
Tips
Leftover spinach? Simply lay spinach leaves flat in freezer bags and freeze. They will keep fresh for about 3 to 4 days.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
Tags
- Dairy Free
- sheet pan
- Nut Free
- quick
- Wheat Free
- gluten free
- fast
- Guiding Stars
- Meal Planning
- Egg Free