1. Prepare Gorton’s Simply Bake Salmon according to package instructions, until reaching an internal temperature of 145°F or higher.


2. Cook the rice following the directions on the package.


3. Saute the mushrooms in a skillet with a tablespoon of olive oil and the crushed garlic clove. Cook over medium high heat for a few minutes until tender and golden.


4. Assemble by dividing the rice, adding half in each bowl. Add a small handful of arugula and cabbage and a few tomatoes in half of the bowl.


5. Top with the mushrooms and salmon cut in pieces. Garnish with chopped fresh parsley, more pepper, and a dollop of sour cream if you’d like. Enjoy!

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1 package (2 fillets, 8.2 oz) Gorton’s Simply Bake Salmon, Roasted Garlic & Butter
1 cup rice blend (white, brown, wild and red) or your favorite
2 tablespoons olive oil, divided
8 oz (baby bella) mushrooms, sliced
1 garlic clove
2 handful arugula
handful cherry tomatoes
4 tablespoons sour cream (optional)
salt and pepper to taste
fresh parsley, chopped

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Simply Bake Salmon

Wild-caught Salmon with roasted garlic & butter.

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