2020-04-01 Real Simple

Roasted Spiced

Salmon

Easy Dinner 5

ACTIVE TIME 30 MINUTES

TOTAL TIME 40 MINUTES SERVES 4

✓ Gluten-Free

1/4 cup olive oil, divided

1 cup basmati rice

1/2 cup golden raisins

1 cinnamon stick

2 1/4 tsp. kosher salt, divided

4 Tbsp. unsalted butter,

softened

1/2 tsp. ground turmeric

1/2 tsp. coarsely chopped

cumin seeds

4 6-oz. skin-on salmon fillets

4 cups packed fresh

baby spinach

1 tsp. fresh lemon juice

(from 1 lemon)

1/8 tsp. freshly ground

black pepper

PREHEAT oven to 325°F. Heat

2 tablespoons oil in a medium

saucepan over medium. Add rice,

raisins, and cinnamon stick.

Cook, stirring often, until rice is

fragrant and slightly opaque,

about 2 minutes. Stir in 2 cups

PER SERVING: 744 Calories, 37g Fat

(11g Saturated), 138mg Cholesterol, 3g

Fiber, 44g Protein, 58g Carbs, 1,213mg

Sodium, 12g Sugar

water and 1 1/2 teaspoons salt;

bring to a boil over high. Reduce

heat to low, cover, and simmer,

undisturbed, until liquid is

absorbed, about 10 minutes.

Remove from heat and let stand,

covered, until rice is just tender,

about 10 minutes. Fluff with a fork.

MEANWHILE, mash butter,

turmeric, cumin, and 1/2 teaspoon

salt in a small bowl. Place salmon,

skin side down, in a 13-by-9-inch

baking dish. Spread butter mix-

ture over salmon; cover with

aluminum foil. Bake until salmon

is firm when squeezed along

sides, 20 to 25 minutes.

TOSS spinach, lemon juice,

pepper, and remaining 2 table-

spoons oil and 1/4 teaspoon salt

in a medium bowl. Serve salad

alongside salmon and rice.

138 REAL SIMPLE APRIL 2020

FOOD

0420DIN.V1.indd 138 FINAL 2/21/20 5:08 PM