Cooked salmon fillets from the shelf flake into tender morsels in minutes. With buttered rice and a quick pan sauce, this is dinner for two when time is short. The salmon needs only gentle heat to warm through and break into the rice.

Serves 2. 25 minutes, 12 at the stove.

About 750 calories a serving, 32 g protein, 90 g carbohydrate, 28 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/3 cups water to a boil in a medium pot. Add 2/3 cup rice, 1/4 teaspoon salt, and 1 tablespoon butter. Stir once, cover, and reduce heat to low.18 min
2. While rice cooks, mince 1 clove garlic and finely chop 1/4 medium onion. Warm 1 tablespoon butter in a small skillet over medium heat, add the garlic and onion, and cook until soft, about 3 minutes.3 min
3. Break the 8 ounces of cooked salmon into large flakes with two forks. Add it to the pan, squeeze juice from half the lemon over top, and add 1/4 teaspoon pepper. Stir gently until the salmon is warm and coated with butter, about 2 minutes.2 min
4. Fluff the rice with a fork and divide between two bowls. Top with the salmon mixture and serve with lemon wedges.

Note Swap the rice for orzo or farro if you have them. Leftovers keep refrigerated for two days; reheat gently with a splash of water. Serve with a green salad or steamed broccoli on the side to make the meal stretch.