Grilled Salmon with Brown Rice and Steamed Spinach

Name: Grilled Salmon with Brown Rice and Steamed Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: 6 oz grilled salmon fillet (about 170g, skin removed if preferred); 1.5 cups brown rice (cooked); 1.5 cups spinach (fresh, to be steamed); 1 tbsp olive oil (for drizzling and cooking); 1 tbsp lemon juice (freshly squeezed preferred)

900 kcal · 45 g protein · 10 minutes · 1 servings

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Grilled Salmon with Brown Rice and Steamed Spinach

Enjoy a wholesome and flavorful meal featuring tender grilled salmon paired with nutty brown rice and vibrant steamed spinach. This balanced dish combines protein, healthy fats, and complex carbs for a nutritious and satisfying dinner.

900 kcal 45 g protein 10 minutes

Ingredients

grilled salmon fillet 6 oz
brown rice 1.5 cups
spinach 1.5 cups
olive oil 1 tbsp
lemon juice 1 tbsp

Method

Prepare the Brown Rice. If you don’t have cooked brown rice ready, start by cooking it. Rinse 1/2 cup of uncooked brown rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until water is absorbed and rice is tender. Fluff with a fork and set aside. (Alternatively, use pre-cooked rice.)
Tip: Cooking rice ahead of time saves overall meal prep time.
Steam the Spinach. Rinse 1.5 cups of fresh spinach thoroughly. Place a steamer basket over a pot with about 1 inch of boiling water. Add the spinach to the basket, cover, and steam for 3-5 minutes until wilted but still bright green. Remove from heat and set aside.
Tip: Avoid oversteaming to preserve nutrients and vibrant color.
Prepare the Salmon for Grilling. Pat the 6 oz salmon fillet dry with paper towels. Brush both sides lightly with olive oil (reserve about half the tablespoon for drizzling later). Season with a pinch of salt and pepper if desired. Preheat your grill or grill pan to medium-high heat.
Tip: Dry salmon ensures better searing and prevents sticking.
Grill the Salmon. Place the salmon fillet skin-side down on the hot grill or pan. Cook for about 4-5 minutes without moving it, until grill marks appear and the fish easily releases from the grill. Flip carefully and cook the other side for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Tip: Use a thin spatula to flip the salmon gently to avoid breaking it.
Combine and Finish the Dish. Place the cooked brown rice on a plate. Add the steamed spinach beside it. Drizzle the reserved olive oil and lemon juice evenly over the spinach and salmon for extra flavor and healthy fats. Serve the grilled salmon fillet on top or alongside the rice and spinach.
Tip: Fresh lemon juice brightens the flavors and balances the richness of the salmon.

Pro tips

To prevent salmon from sticking, make sure your grill or pan is well preheated and oiled.
Use a timer to avoid overcooking the salmon, as it cooks quickly and is best moist and tender.