Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 2 tilapia fillets (skinless, about 4 ounces each)
- 2tablespoons olive oil, divided
- 2cups cooked wild rice
- 3cups packed baby spinach
- Pinch of lemon zest
- 1/2 lemon, juiced
Pat fish dry with paper towels and season on all sides with salt and pepper.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. When oil is hot, add fish. Reduce heat to medium. Cook 4 minutes, until underside is browned and fish is opaque around the edges but still raw in the center. Carefully flip and cook 2 minutes more, until fish is cooked throughout. Carefully remove fish from skillet and set aside on a plate.
Wipe out skillet and return to medium heat. then reduce heat to medium and cook 2 minutes more. Carefully flip salmon and cook to desired doneness (for a 1 1/2-inch thick fillet, about 2 minutes for medium rare, 5 minutes for well done.) Remove from skillet and set aside.
Return skillet to medium heat and add remaining tablespoon olive oil. Add farro and spinach, season with salt and pepper. Cook, stirring, until spinach is wilted and farro is heated through. Remove from heat and stir in lemon zest and juice.
Serve fish over spinach-rice mixture.
Nutrition Per Serving
17 g fat (3 g saturated)
38 g carbs
2 g sugar
4 g fiber
28 g protein