15 mins
Spring, Summer

Brighten up the dinner table with this Salmon & Orange Rice Salad šŸŠ With just five ingredients, it’s a quick yet bold salad – perfect for summer days!


  1. Heat olive oil in a large fry pan over a medium heat. Generously season the salmon with salt and pepper, then cook for 2 mins on each side or until theyā€™re cooked to your liking. Once done, transfer salmon to a plate and let sit for 5 mins before using a fork to flake theĀ salmon.
  2. While the salmon is cooking, heat theĀ packet riceĀ according to the packet directions. Once done, transfer to a large platter or serving bowl, then allow to sit for 5 mins to cool.
  3. Top the rice with theĀ orangeĀ segments,Ā pomegranate seeds, salmon, andĀ mint. Drizzle over the reserved orange juice, then serve!

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