I eat a lot of meat, which suits MY body (we are all different), and I was craving something without that heavy protein, and I was slightly craving rice...and that's how this recipe began. For the cannellini beans, I buy the environmentally happy bagged version.

Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 1, but just double the ingredients for 2, and so on

Ingredients:
5oz piece of non-farmed salmon
1/2 T olive oil (salmon)
1/2 t sea salt
1/2 t ground black pepper
1/2 lemon wedge
1/4 cup serving of rice
1 t olive oil (spinach)
2 handfuls of spinach
1/4 cup organic cannellini beans
1/2 lemon wedge - squeezed on finished product
Himalayan sea salt, to taste
Ground black pepper, to taste

Prepping & Cooking: I always rinse my rice to get off the excess starch. Cook rice according to package (1 portion of rice to 2 portions of water). Bring to a boil and simmer for about 40 minutes. Wait about 20 minutes and then preheat oven to 420 degrees.

Prep a cookie sheet with foil and spray some olive oil on top. Rinse the salmon and pat dry. Place the salmon on the foil and top with olive oil, lemon, salt and pepper. When the oven is ready, place the fish inside and set the timer for about 15 minutes (oven temps vary).

While you wait, sauté the spinach for about 5 minutes in a little olive oil and then add beans. Add rice and put mix on a plate. Top with some salt and pepper and maybe some more lemon, and when salmon is done, put on top.