Photo of Chia-Crusted Salmon with Spinach Rice by WW

Chia-Crusted Salmon with Spinach Rice

Points® value
Total Time
5 hr 15 min
15 min
5 hr
This one-dish meal gets infused with Asian flavours thanks to the nutty basmati rice and soy sauce. The addition of the bright coloured vegetables stirred into the rice provide cheeriness to the plate and make this recipe a complete meal but you can also pair it with a side of steamed broccoli if you'd like. You can use fresh or frozen salmon fillets. If you use frozen, thaw them in the refrigerator the day before for the best texture and quality. Cook the rice while the salmon is seared and the tomato and garlic are sautéed. The spinach will quickly wilt once mixed into the piping hot rice. You can use black or white chia seeds. Find them in the health-food section of most supermarkets.


Dried chia seeds

1 tbsp(s), (choose black chia seeds if available)

Uncooked farmed Atlantic salmon skinless fillet

20 oz, (four 5-oz fillets)

Cooking spray

5 spray(s)

Olive oil

2 tsp(s)


3 clove(s), large, thinly sliced

Cherry tomatoes

8 oz, halved

Cooked basmati rice

2 cup(s)

Baby spinach

5 oz

Fresh basil

2 tbsp(s), chopped fresh

Fresh lemon juice

1 tsp(s)

Low sodium soy sauce

2 tsp(s)


  1. Place chia seeds on a large plate; dip 1 side of salmon fillets in chia seeds.
  2. Lightly coat a large nonstick skillet with cooking spray; heat over medium-high heat. Cook salmon, chia-side down, for 2 minutes. Flip salmon; cook for 2 minutes more, or until cooked to your liking.
  3. Meanwhile, heat oil in a large saucepan over medium heat. Cook garlic and tomatoes, stirring, for 2 minutes or until tomatoes have softened. Add rice, spinach, basil, lemon juice and soy sauce; cook, stirring, for 2 minutes, or until heated through.
  4. Top rice mixture with salmon to serve.
  5. Serving size: 1 salmon fillet and about 1 cup rice mixture


This recipe is originally from WW Australia and has been modified and reprinted with permission.