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Salmon Rice Bowl

Prepared by: Amy Vance, Nutrition Specialist, University of Missouri Extension
February 4, 2018


Salmon Rice BowlYield: 4 servings (3/4 cup per serving)



  • 1 cup cooked brown rice
  • 1 7.5oz can low sodium pink salmon
  • 1/2 red onion, diced
  • 1 teaspoon chili powder
  • 4 cups baby spinach
  • Juice from half a lemon
  • 1 tablespoons extra-virgin olive oil
  • Pinch of salt and pepper



  1. Cook brown rice according to package.
  2. Heat olive oil in a medium skillet over medium-high. Add the onion and chili powder, sauté until softened and starting to brown.
  3. In a separate bowl, flake the salmon. Add onion mixture, flaked salmon and spinach to pot with rice. Toss to combine. Give a good pinch of salt and pepper to the mix.
  4. Squeeze lemon over mixture and serve.


Nutrition information per serving

Calories: 158p>

Total Fat: 5g (1g saturated)

Cholesterol: 30mg

Sodium: 114mg

Carbohydrates: 15g

Fiber: 2g

Protein: 12g




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Funded in part by USDA SNAP.

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Last update: February 4, 2018, 2017