Ingredients

• 240 g salmon fillet, skinless — cut into 2 pieces
• 220 g cooked brown rice — warm and fluffed
• 80 g baby spinach — roughly chopped
• 40 g prunes — finely chopped
• 15 ml extra virgin olive oil — divided
• 3 g dried italian herb mix — crushed between fingers
• 120 ml low sodium vegetable broth — warmed
• 16 g pumpkin seeds — roughly chopped optional

Instructions

1. Pat the salmon dry, then rub both sides with half of the olive oil and sprinkle evenly with the dried Italian herb mix and a small pinch of salt if tolerated.
2. Heat a non-stick pan over medium heat and add the remaining olive oil. Place the salmon pieces in the pan and cook for 3–4 minutes per side, or until just cooked through and flaky. Remove to a plate and cover loosely.
3. In the same pan, pour in the vegetable broth and bring to a gentle simmer, scraping up any browned bits. Add the chopped prunes and cook for 2–3 minutes until they soften and slightly thicken the broth.
4. Stir in the baby spinach and cook for 1–2 minutes until just wilted, then fold in the warm cooked brown rice until everything is coated and moistened, adding a splash of water if it seems dry.
5. Divide the prune-spinach brown rice mixture between two shallow bowls, then place a piece of salmon on top of each serving.
6. Sprinkle with chopped pumpkin seeds if using, and let the bowls sit for 1–2 minutes to cool slightly before eating to keep the meal gentle on the stomach.