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.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 550 kcal
Carbohydrates: 42.9 g
Protein: 39.9 g
Fat: 23.8 g
Saturated fat: 5.3 g
Cholesterol: 94 mg
Fiber: 3 g
Sugar: 1.4 g
Sodium: 260 mg
Potassium: 942 mg
Calcium: 81 mg
Iron: 3.96 mg
Vitamin A: 264 µg RAE
Vitamin C: 39 mg
Vitamin D: 18.7 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.