Tender salmon bakes alongside spinach and tomatoes in a zippy mustard sauce, and it's so much the better for it. Best part? It's ready in 45!
What You Need
Original recipe yields 4 servings
1 pkg. (10 oz.) spinach leaves, stemmed
2 large tomatoes, chopped
4 skinless salmon fillets (1 lb.)
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. GREY POUPON Country Dijon Mustard
1/4 cup chopped PLANTERS Pecans
1-3/4 cups water
2 cups instant brown rice, uncooked
1 cup chopped fresh asparagus
4 green onions, sliced
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Let's Make It
Heat oven to 375°F.
Toss spinach with tomatoes; place in 13x9-inch baking dish sprayed with cooking spray. Top with fish. Mix mayo and mustard until blended; spread over fish. Sprinkle with nuts.
Bake 20 to 25 min. or until fish flakes easily with fork. Meanwhile, bring water to boil in medium saucepan. Stir in rice and asparagus. Return to boil; cover. Simmer on low heat 5 min. Remove from heat. Stir in onions; cover. Let stand 5 min.
Serve rice mixture topped with fish and vegetables.
Make it Easy
Purchase already cleaned spinach leaves from the packaged salad section of your market. Buying your greens already washed and ready to cook is a great time saver.
Substitute frozen asparagus pieces for the chopped fresh asparagus.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.