Ingredients

• 220 g salmon fillet, skinless — cut into 2 small portions
• 120 g brown rice and wholewheat orzo mix (dry) — uncooked
• 60 g baby spinach — roughly chopped
• 10 g extra virgin olive oil — divided
• 3 g dried italian herb mix — crushed between fingers
• 400 ml low sodium vegetable broth — warmed
• 3 g garlic infused olive oil — for gentle flavor optional
• 2 g salt — or to taste

Instructions

1. In a medium saucepan, add the brown rice and wholewheat orzo mix and pour in the warm low sodium vegetable broth. Bring to a gentle boil, then reduce to low heat, cover, and simmer for 15–18 minutes until very tender and most of the liquid is absorbed, stirring once or twice for a softer, risotto-like texture.
2. While the grains cook, pat the salmon portions dry and rub with 5 g extra virgin olive oil, 2 g of the dried Italian herb mix, and a pinch of salt on both sides.
3. Heat a non-stick skillet over medium-low heat. Add the remaining 5 g olive oil (or a mix of regular and garlic infused olive oil if using), then place the salmon in the pan. Cook gently for about 3–4 minutes per side until just cooked through and still moist; avoid browning too deeply to keep it easy to digest.
4. Once the rice-orzo mixture is soft, stir in the chopped baby spinach, remaining 1 g dried Italian herb mix, and remaining salt to taste. Cook for 1–2 minutes over low heat until the spinach wilts and the mixture is creamy; add a splash of hot water if needed for a softer consistency.
5. Divide the soft brown rice–orzo and spinach mixture into two small bowls and top each with a salmon portion. Spoon a little of the pan juices over the salmon for extra moisture and serve warm.