Ingredients
1 tablespoon olive oil
2 boneless salmon fillet (6 ounces), skin-on
Coarse salt and freshly ground black pepper
2 cups cooked basmati rice
1 package (12 ounces) baby spinach, washed well and dried
1/2 cup Brazilian Vinaigrette
2 tablespoons Chimichurra Sauce
2 lime wedges, for serving
Preparation
Coat salmon with olive oil and season with salt and pepper. Add to a medium skillet set over medium-high heat, skin-side down. Cook until golden brown, 1 to 2 minutes. Turn fish and continue cooking until fish is still pink in the center, but flakes apart easily with a fork, about 5 minutes.
Divide spinach evenly between two serving plates; top with rice. Set salmon over rice. Drizzle 1/4 cup vinaigrette and 1 tablespoon chimichurra sauce over each piece of salmon; garnish each with a lime wedge. Serve immediately.
