1 lbs salmon(two medium pieces)
1.5 cup Wild Rice(or more if you are really hungry)
2.5 cups of spinach
Extra Virgin Olive Oil
½ cup baby tomatoes
1-2 Pouches of Le Sauce White Wine Lemon Garlic
Salt & Pepper
Oven Safe pan
Preheat your oven to 400 degrees.
Grab a pot and fill it with water to boil on the stove.(Remember 2 cups of water for every cup of rice)
Once it’s boiling, pour in your rice. Turn off the stove top and cover it for about 20 minutes.
On the stovetop, grab your cast iron pan and melt two tablespoons of butter. Add your two pieces of salmon (4 oz each) to the pan on top of the melted butter. Cook for three minutes on high heat. Transfer your oven safe pan into the oven and cook for about 8-10 minutes.
While the salmon and rice are cooking, grab your spinach from the fridge and pour all of it into a big bowl. Also grab your White Wine Lemon Garlic Finishing Sauce.
Tear open your finishing sauce and either pour it into a saucepan or microwave safe bowl. If you have opted for a saucepan, pour it into the saucepan on low heat.
Cut up your baby tomatoes or leave them whole. Then put those in the big bowl with the spinach.
Once the salmon timer has gone off, take it out of the oven and let it rest for 2-3 minutes.
If you opted for a finishing sauce microwave safe bowl, pop that bowl in the microwave and heat it up for about 30 seconds. If that’s not warm enough, put it in for ten seconds longer at a time until it is to your liking.
Once that resting time is up, feel free to cut your salmond to your liking and serve it over a plate of wild rice.
Enjoy the deliciousness!