Entree: France – Baked Dijon-Lemon Salmon with Jasmine Rice and Wilted Spinach

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each
- 1 cup (185 g) Jasmine rice
- 3 tbsp (45 ml) Dijon mustard
- 2 Lemons, zested and juiced, approx. 3 oz (85 g) each
- 5 oz (140 g) baby spinach

Instructions

1. Preheat oven to 400°F (204°C). Cook jasmine rice according to package directions.
2. In a small bowl, combine Dijon mustard with the juice and half the zest of 2 lemons. Place salmon fillets on a baking sheet and spread the mustard-lemon mixture evenly over each fillet.
3. Bake salmon until opaque and flakey, about 12–15 minutes depending on thickness.
4. Meanwhile, place baby spinach in a large skillet over medium heat, add remaining lemon juice and cover until spinach wilts, about 2–3 minutes.
5. Divide jasmine rice among plates, top with a salmon fillet, spoon wilted spinach alongside, and finish with remaining lemon zest.