Canned salmon comes packed with smoke and spice here, needing only rice and greens to make a complete dinner. This shelf holds your protein and seasoning already mixed in, so you just cook and serve.

Serves 2. 20 minutes, 8 at the stove.

About 1140 calories a serving, 65 g protein, 137 g carbohydrate, 37 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil with 1/2 teaspoon salt. Stir in 3/4 cup rice, then cover and reduce heat to low. Set a timer for 15 minutes.15 min
2. While rice cooks, heat 1 tablespoon oil in a wide skillet over medium heat. Add 4 cups greens and 1/4 teaspoon pepper, stirring often until wilted, about 3 minutes. Transfer to a plate.
3. Drain the salmon can and flake the salmon into the same skillet over medium heat, stirring gently to warm through, about 1 minute. Taste and adjust salt and pepper if needed.1 min
4. Divide rice between two bowls, top with greens, then salmon. Serve at once.

Note Swap spinach for kale, collards, or chard. Leftovers keep three days refrigerated. Serve with lemon wedges or hot sauce on the side, or stir in a tablespoon of yogurt for creaminess.