Ingredients
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1 lb salmon fillets
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4 cloves garlic
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1/4 cup olive oil
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1/2 cup brine from olives
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1 (15.9 oz) pkg microwave-in-the-bag jasmine rice
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1/2 cup pitted Kalamata olives, chopped
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1/2 (5 oz) pkg baby spinach
Steps
1
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.
2
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.
3
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.
