Entree: Steamed Lemon-Dijon Salmon Parcels with Jasmine Rice and Spinach

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

Serving Size: 3

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 3 salmon fillets, approx. 6.5 oz (185 g) each
- 1.5 cups (278 g) Jasmine rice
- 2 tbsp (30 ml) Dijon mustard
- 2 Lemons, sliced and juiced, approx. 3 oz (85 g) each
- 6 oz (170 g) baby spinach

Instructions

1. Cook jasmine rice according to package directions.
2. Place each salmon fillet on a sheet of foil, spread about 2/3 tbsp (10 ml) Dijon mustard on each, top with a few lemon slices and a drizzle of lemon juice, then fold foil into sealed parcels.
3. Steam parcels in a steamer basket over simmering water or place in a covered pan and steam until salmon is cooked through, about 10–12 minutes.
4. In the final 1–2 minutes, open each parcel to let steam escape and wilt baby spinach in the same covered pan briefly until just tender.
5. Plate jasmine rice, open a salmon parcel onto each portion, and arrange wilted spinach alongside.