Salmon and greens skillet

Easy meals help get dinner on the table even when you don’t feel like it
Plate of cooked salmon, spinach, carrots and rice
3 servings / 30 min 

Prep: 10 min / Cook: 20 min 

Try this easy skillet meal that includes your rice and veggies. It works with any of your favourite fish but salmon is definitely a favourite.


  • 3 skinless salmon fillets (4 oz portions)
  • 2 tsp (10 mL) canola oil, divided
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 tsp (5 mL) grated lemon rind, divided
  • 1/4 tsp (1 mL) fresh ground pepper
  • 1 small shallot, sliced
  • 1/2 cup (125 mL) basmati rice
  • 1 cup (250 mL) sodium reduced chicken or vegetable broth
  • 1 orange or yellow bell pepper, diced
  • 1 pkg (5 oz/142 g) baby spinach
  1. In a bowl, toss salmon with 1 tsp (5 mL) of the oil, thyme, 1/2 tsp (2 mL) of the lemon rind and pepper; set aside.
  2. In a nonstick skillet, heat remaining oil over medium heat. Cook shallot for 2 minutes. Stir in basmati rice to coat. Add broth and pepper; bring to a simmer. Stir in spinach in batches then nestle salmon fillets into mixture. Cover and cook for about 12 minutes or until rice is tender and salmon flakes when tested.
Nutrition information per serving : 1/3rd recipe  
  • Calories: 365
  • Protein: 24 g 
  • Total fat: 14 g 
    Saturated fat: 2 g
    Trans fat: 0 g
    Cholesterol: 53 mg 
  • Carbohydrates: 36 g 
    Fibre: 2 g
    Sugars: 0 g
    Added sugars: 0 g 
  • Sodium: 294 mg 
  • Potassium: 855 mg 

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