Spicy Salmon with Tropical Salsa Rice
Minutes Prep time: 20
Minutes Total time: 20
Servings: 2
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 2
Difficulty: easy
2 salmon fillets (2 fillets = 1/2 lb)
1-1/4 teaspoons salt free Southwest Chipotle or Cajun seasoning, divided
PAM® Original No-Stick Cooking Spray
2 cups hot cooked brown rice
1/2 cup drained Hunt's® Diced Tomatoes
1 container (4 oz each) tropical fruit in lightly sweetened juice, drained
2 green onions, thinly sliced
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 93 mg | 9% |
Carbohydrate | 65 g | 22% |
Cholesterol | 56 mg | 19% |
Total Fat | 13 g | 20% |
Iron | 3 mg | 19% |
Calories | 494 kcal | 25% |
Sodium | 132 mg | 6% |
Protein | 27 g | 53% |
Saturated Fat | 3 g | 14% |
Sugars | 8 g | 1% |
Vitamin C | 26 mg | 44% |
Sprinkle one side of salmon with 1 teaspoon of the seasoning.
Spray medium skillet with cooking spray. Turn on stove/kitchen vent. Heat skillet over medium-high heat until hot; add salmon, seasoned-side down. Cook 2 to 3 minutes on each side or until salmon is opaque and flakes easily with a fork.
Meanwhile, toss together rice, drained tomatoes, fruit, green onions and the remaining 1/4 teaspoon seasoning in medium bowl. Serve with salmon.
Spicy Salmon with Tropical Salsa Rice