This Warm, Lemony Salmon On Brown Rice Recipe Packs 32 Grams Of Protein

Name: This Warm, Lemony Salmon On Brown Rice Recipe Packs 32 Grams Of Protein
Total time: 1 h 5 min
Yield: 1 - 4
Ingredients: 1 c. short-grain brown rice; 4 c. baby spinach; 3 6-oz cans boneless, skinless sockeye salmon in water; 1/3 c. olive oil; 5 cloves garlic, finely chopped; 4 large pepperoncini, roughly chopped, plus 2 Tbsp pickling liquid; 1 c. flat-leaf parsley leaves, chopped, plus more for serving; 2 tsp. lemon zest plus 1/4 cup lemon juice; Pepper

Open up a can for 32 grams of satisfying protein.

By Becca Miller and Recipe by Kristina KurekPublished: Jul 07, 2024 8:00 AM EDT

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Photo: Rocky Luten; Food Styling: Rebecca Jurkevich

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Yields:

1 - 4

Total Time:

1 hr 5 mins

Ingredients

1 c.
short-grain brown rice
4 c.
baby spinach
3
6-oz cans boneless, skinless sockeye salmon in water
1/3 c.
olive oil
5
cloves garlic, finely chopped
4
large pepperoncini, roughly chopped, plus 2 Tbsp pickling liquid
1 c.
flat-leaf parsley leaves, chopped, plus more for serving
2 tsp.
lemon zest plus 1/4 cup lemon juice
Pepper

Directions

1. Step 1Cook rice per pkg. directions. Fluff rice with fork and fold in spinach to wilt.
2. Step 2Meanwhile, drain salmon, reserving 2 Tbsp liquid. Break salmon into bite-size pieces. Heat oil in large skillet on medium-low. Add garlic and cook, stirring, until fragrant and very pale golden, 1 to 2 min., adjusting heat if necessary.
3. Step 3Reduce heat to low and add pepperoncini and pickling liquid, salmon, and reserved packing liquid, and heat gently, shaking pan occasionally, until salmon is just barely warmed through, 1 to 2 min. Gently fold in parsley and lemon zest and juice, keeping salmon intact as much as possible.
4. Step 4Divide rice mixture among plates and top with salmon mixture and any juices. Sprinkle with 1/4 tsp coarsely ground pepper and scatter with additional parsley.

Per serving: About 497 cal, 25.5 g fat (4 g sat), 63 mg chol, 633 mg sodium, 41 g carb, 2 g fiber, 2 g sugar (0 g added sugar), 32 g pro

Becca Miller

Associate Editor

Becca Miller (she/her) has been working in the Good Housekeeping Test Kitchen since 2018, where she researches and writes about tasty recipes, food trends and top cooking tools. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television.

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