- Cook Time
- Prep Time
- 4 ServingsServings
- 2 teaspoons olive oil
- 1/4 cup Minced onion
- 1 Clove garlic, minced
- 4 cups chopped spinach
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cooked brown rice
- 2 teaspoon Lemon zest
- 1/4 cup shredded old Cheddar cheese
- 1/2 cup chopped California walnuts
- 1 pound salmon fillet, skinned and pin bones removed
1 In a large non-stick skillet, heat oil over medium heat. Add onion; cook until tender but not browned, about 5 minutes.
2 Stir in garlic, spinach, salt and pepper and cook until spinach starts to wilt, about 3 minutes. Remove from heat.
3 Add cooked rice to spinach and stir in lemon zest until well combined.
4 Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts.
5 Roll up gently using toothpicks or butcher’s twine to secure.
6 Place salmon on a parchment lined rimmed baking sheet and bake in 375° oven until fish is cooked through, about 15-20 minutes.
7 Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.
Source: California Walnut Board