Chia-Crusted Salmon with Spinach Rice

Total Time
5 hr 15 min
15 min
5 hr
This recipe is originally from WW Australia and has been modified and reprinted with permission.


dried chia seeds

1 Tbsp, (choose black chia seeds if available)

uncooked farmed skinless salmon fillet(s)

20 oz, (four 5-oz fillets)

cooking spray

5 spray(s)

olive oil

2 tsp

garlic clove(s)

3 medium clove(s), thinly sliced

fresh cherry tomato(es)

8 oz, halved

cooked basmati rice

2 cups

fresh baby spinach

5 oz


2 Tbsp, chopped fresh

fresh lemon juice

1 tsp

low sodium soy sauce

2 tsp


  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 c rice mixture


Chia seeds can be black or white. Find them in the health-food section of most supermarkets.

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