Garden Pesto Salmon With Mediterranean Rice Recipes

GARDEN PESTO SALMON WITH MEDITERRANEAN RICE

Garden Pesto Salmon with Mediterranean Rice image

This quick and easy garden pesto salmon is served on top of a Mediterranean rice for a healthy meal that can be on the table in less than 30 minutes.

Provided by Running to the Kitchen

Time 25m

Number Of Ingredients 11

Ingredients

1 cup white rice
4 cups baby spinach, chopped
3/4 cup sliced sun dried tomatoes
1/3 cup toasted pine nuts
1 14 ounce can chickpeas, rinsed and drained
zest of 1 lemon
juice of 1 lemon
3 tablespoons extra virgin olive oil
salt and pepper
1/2 cup crumbled feta cheese
Bumble Bee SuperFresh Salmon with Garden Pesto

Steps:

Place 2 cups of water with the rice in a small sauce pot. Bring to a boil, stir, reduce heat to low, cover and let cook until all the water is absorbed.
Meanwhile, combine the spinach, sun dried tomatoes, pine nuts, chickpeas and lemon zest in a large bowl.
Whisk together the lemon juice and olive oil in a separate small bowl.
Once the rice is cooked, add to the large bowl.
Pour the dressing into the bowl and toss until everything is well combined.
Add the feta, toss again then season with salt and pepper to taste.
Prepare salmon according to package directions and serve atop the rice.

Nutrition Facts : Calories 643 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 40 grams fat, Fiber 10 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 639 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

PESTO SALMON & RICE

Pesto Salmon & Rice image

Make and share this Pesto Salmon & Rice recipe from Food.com.

Provided by Messiejessie625

Categories Rice

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons pesto sauce
2 teaspoons pesto sauce
1 tablespoon butter
1 shallot, finely chopped
1/3 cup dry white wine
1 1/4 cups fish stock
1/2 cup uncooked long-grain white rice
3/4 lb salmon fillet, cubed

Steps:

In a medium bowl, toss salmon fillets in pesto to coat.
In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.

Nutrition Facts : Calories 482, Fat 13.1, SaturatedFat 5, Cholesterol 105.4, Sodium 387.8, Carbohydrate 39.7, Fiber 0.6, Sugar 0.4, Protein 40.9

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