Prepare rice mix in a saucepan according to pkg. directions, using water and 1 Tbsp. butter. Let stand, covered, for 5 to 10 minutes. Stir in kale and cool completely.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Try this convenient seafood recipe now or make it ahead for later. This salmon and sweet potatoes dish also includes herbed rice and creamy garlic Parmesan basil butter.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (6-oz.) pkg. Hy-Vee long grain & wild rice mix with herb seasoning | ||
| 2 c. water | ||
| 5 tbsp. Better Butter garlic Parmesan basil craft butter, melted, divided; plus additional for serving | ||
| 2 c. tightly packed finely chopped kale leaves | ||
| 1 (18-oz.) pkg. frozen sweet potatoes for roasting | ||
| 3 tbsp. Gustare Vita olive oil | ||
| 1 (13- to 16-oz.) Bristol Bay frozen skin-on salmon fillet, thawed and cut into 4 portions | ||
| 1 (10-oz.) pkg. Hy-Vee frozen fresh steam cut green beans | ||
| Fresh rosemary, for garnish |
Things To Grab
- Saucepan
- Large rimmed baking pan
- Paper towels
- Brush
- 4 single-serving microwave-safe containers
Directions
Place an oven rack in the center of the oven and another oven rack 6 in. from upper heat. Preheat oven to 450 degrees. Place frozen sweet potatoes in a large rimmed baking pan. Toss with oil to coat. Bake on center rack for 20 minutes, stirring halfway through. Remove from oven.
Preheat broiler to HIGH. Place sweet potatoes on top rack; broil for 5 to 6 minutes or until slightly charred on edges, stirring halfway through. Remove from oven. Reduce heat to 450 degrees.
Pat salmon dry with paper towels. Brush with remaining 4 Tbsp. butter. Place salmon, skin side down, in baking pan with sweet potatoes. Bake on center rack for 5 to 7 minutes or until salmon reaches 145 degrees. Cool completely.
To store, divide rice mixture, sweet potatoes and frozen green beans among 4 single-serving microwave-safe containers; place salmon portions on top of rice mixture. Cover and store in refrigerator up to 4 days.
To serve, cover each opened container with a paper towel. Heat individually in the microwave on HIGH for 2 to 3 minutes or until 165 degrees. Serve with additional butter and garnish with rosemary, if desired.
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 85mg
- Sodium: 650mg
- Total Carbohydrates: 65g
- Protein: 32
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 70%
0%
Potassium 25%