| 8 | 30 | 540 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 7 |
| 1 3/4 cup | Brown rice, medium-grain, dry |
| 1 tbsp | Paprika |
| 2 2/3 tsp | Cumin |
| 1 3/4 tsp | Oregano, dried |
| 1 tsp | Sea Salt |
| 1 1/4 kg | Atlantic salmon, farmed (any type of salmon fillet) |
| 1/2 cup | Water |
| 14 cup | Swiss chard (chopped) |
Preheat the oven to 400oF (204oC) and line a baking sheet with parchment paper.
Cook the rice according to the package directions.
In a small bowl combine the paprika, cumin, oregano, and salt. Generously coat all sides of the salmon with the spice blend. Place the salmon on the prepared baking sheet and bake for 16 to 18 minutes or until the salmon is cooked through.
Meanwhile, heat a pan over medium heat. Add the water and Swiss chard and cook for three to five minutes, or until the chard is wilted and tender.
To serve, divide the rice, salmon, and greens between plates or meal prep containers. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Additional Toppings: Add butter, ghee, or freshly squeezed lemon juice.
No Swiss Chard: Use spinach or kale instead.
No Brown Rice: Use white rice, quinoa, or cauliflower rice instead.| Grain | 1.5 |
| Meat | 1.9 |
| Vegetables | 1.9 |
