A weeknight dinner that comes together in thirty minutes: the salmon is already seasoned and needs only heat to serve, so you build the meal around it with a simple rice and a quick side that won't fight the flavors on the package.

Serves 2. 30 minutes, 10 at the stove.

About 630 calories a serving, 27 g protein, 84 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/3 cups water to a boil in a small pot with a pinch of salt. Stir in 2/3 cup rice, cover, and reduce heat to low. Cook for 18 minutes without lifting the lid.
2. While the rice cooks, mince 2 cloves garlic. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering, add the garlic, and cook for 30 seconds until fragrant. Add 6 ounces bok choy or baby spinach, season with salt and pepper, and cook for 2 to 3 minutes, stirring often, until the greens soften and any water has mostly evaporated.3 min
3. Push the greens to the side of the skillet and open the salmon pouch. Pour the contents into the empty side of the skillet and warm over medium heat for 3 to 4 minutes, stirring gently so the salmon breaks into pieces and heats through without drying.4 min
4. When the rice is done, divide it between two bowls. Top each with half the greens and half the salmon and its sauce, and serve right away.

Note Swap the bok choy for asparagus or green beans if you prefer. Refrigerate leftovers in an airtight container for up to two days; reheat gently in a skillet over low heat or in a microwave. Serve with a squeeze of fresh lime if you have it, and a small bowl of soy sauce on the side.