Feta Roasted Salmon and Tomatoes with Chamomile-Infused Jasmine Rice

Chamomile-Infused Jasmine Rice goes great with Feta Roasted Salmon and Tomatoes. With floral jasmine notes pairing nicely with earthy chamomile for an easy yet elegant feast that’s ready in just half an hour. With its mild flavor, salmon offers a pleasing starting point for those easing their way into incorporating more seafood into their diets.

Servings: 4

Salmon Recipe

Ingredients

• Nonstick cooking spray
• 3 cups halved cherry tomatoes
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano or dried dill weed
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper, divided
• 1 1/2 pounds salmon or halibut fillets, cut into four serving-size pieces
• 1 cup (4 ounces) crumbled feta cheese

Directions

1. Preheat oven to 425 F. Line 18-by-13-by-1-inch baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside.
2. In medium bowl, toss tomatoes, olive oil, garlic, oregano or dill weed, salt and
   1/4 teaspoon pepper.
3. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with
   remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.
4. Place salmon on serving plates. Spoon tomato mixture over top.

Recipe courtesy of Marcia Stanley, MS, RDN,
Culinary Dietitian, on behalf of Milk Means More

Rice Recipe

Ingredients

• 1 cup Jasmine Rice, uncooked
• 4 bags chamomile tea, divided
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 tablespoon fresh chives, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Add 1 1/4 cups of water, rice and 3 tea bags into a saucepan. Bring to simmer on high heat as fast as you can. You want the whole surface to be rippling, the edges bubbling and white foam.
2. Cover and turn heat down to low, cook 12 minutes. Do not lift lid.
3. Let stand for 10 more minutes, then fluff with a rubber spatula or rice paddle.
4. Transfer rice to large bowl.
5. Tear remaining tea bag; mix half with 2 tablespoons butter and melt in microwave to infuse butter.
6. Mix infused butter, 2 tablespoons lemon juice, 1 tablespoon chives, 1/2 teaspoon salt and 1/4 teaspoon pepper; fold into rice and serve.