Squash & Spinach Rice with Spiced Salmon

Inspired by an Australian spinach and pumpkin salad, this squash and spinach rice with spiced salmon is wholesome, vibrant, and full of bold flavour. Nutty black rice, tender roasted squash, and fresh spinach create a nourishing base, while perfectly spiced salmon adds warmth and richness. Healthy, hearty, and satisfying, it’s a colourful meal that feels both fresh and comforting.

Ingredients:

• 1 Tbsp smoky paprika
• 1 ½ salt
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp ginger
• ½ cardamon
• 200g black rice
• 750g salmon filet
• 1 tsp olive oil
• 1 butternut squash
• 4 cups spinach, roughly chopped
• ½ red onion, sliced thin
• extra olive oil

Directions:

1. Preheat oven to 195°C and place racks at 1/3 from top and bottom.
2. Mix all spices together. Set aside.
3. Peel and core butternut squash and chop into 2cm cubes. Toss with a drizzle of olive oil and spread over a large baking tray. Set aside.
4. Heat a large pan of water on the stove to a boil. Add the black rice and allow to boil for 30 minutes until done.
5. Meanwhile, pat fish dry with paper towel and place skin side down on a large piece of aluminum foil. Rub 1 tsp of oil and 2 Tbsp of the spice mixture over the salmon. Wrap foil over the salmon to seal.*
6. Place tray of squash in oven on upper rack. Place salmon on a tray and place on lower rack. Bake both for 20 minutes until the squash is soft and the fish is cooked through.
7. When rice, squash and fish are done remove them from the heat and set aside. Drain the rice and leave in a colander. Do not open the salmon package!
8. Heat a large nonstick skillet over medium-high heat. Drizzle a little olive oil in the pan, cook onion until soft and starting to brown. Add the cooked rice and remaining spices to the skillet and mix with the onions. Add the chopped spinach and a drizzle of oil. Stir until spinach just starts to wilt. Remove from heat, add squash and gently mix together.
9. Divide rice over 4 plates and top each with ¼ of the salmon filet. Serve.