Baja Salmon & Spinach Garlic Rice
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Baja Salmon & Spinach Garlic Rice

Baja Salmon & Spinach Garlic Rice

with Cherry Tomatoes & Lemon Yoghurt

Baja-style food draws inspiration from both Mexico and California, taking advantage of fresh flavours and plenty of seafood! Give it a whirl tonight with tender, mildly spiced salmon, complete with a lovely char, plus sweet cherry tomatoes and citrus-spiked yoghurt to balance the richness.

Over 30g protein
Quick Prep
Air Fryer Friendly
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time15 minutes


Serving amount

2 clove


1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

Snacking Tomatoes



1 packet

Greek-Style Yoghurt

1 packet


1 sachet

Tex-Mex Spice Blend

1 packet

Baby Spinach Leaves

Not included in your delivery

olive oil

20 g


1.5 cup



Nutritional Values

Energy (kJ)3001 kJ
Calories717 kcal
Fat30.6 g
of which saturates10.2 g
Carbohydrate69.6 g
of which sugars5.4 g
Dietary Fibre11.2 g
Protein37.3 g
Sodium591 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Air Fryer
Large Frying Pan



• Finely chop garlic. • In a medium saucepan, melt the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.


• Meanwhile, roughly chop snacking tomatoes. • Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste.


• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. When the rice has 10 minutes remaining, pat salmon dry with a paper towel and season both sides with Tex-Mex spice blend. • Set air fryer to 200°C. Place salmon skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes.

TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Remove from heat, then season.


• Stir baby spinach leaves through garlic rice. • Divide spinach garlic rice between bowls. Top with Baja salmon, cherry tomatoes and a dollop of lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!