Salmon with Peppers
1 c. quick-cooking brown rice
1 1/2 tsp. canola oil
4 skinless center-cut salmon fillets (5 oz. each)
2 limes (1 cut into wedges)
3 small peppers, red, yellow, orange
1 medium onion
1/2 c. packed fresh basil leaves
6 oz. baby spinach
Directions
1-Prepare rice as directed on box
2-In 12 inch nonstick skillet, heat 1/2 tsp. oil on medium 1 minute. Sprinkle 1/4 tsp. salt and 1/8 tsp. pepper on salmon. Add to skillet; cook 8-10 minutes or until opaque throughout, turning once. Transfer to serving plates. Grate peel of whole lime over fish.
3-While salmon cooks, slice peppers very thinly. Finely chop onion.
4-Drain fat from skillet. Heat 1 tsp. oil in skillet on medium 1 minute.  Add peppers, onion 3 Tbsp. water, and 1/8 tsp. salt. Cover; cook 5 minutes. Uncover; cook 3-5 minutes longer or until tender, stirring occasionally. Stir in basil and cook until wilted. From lime, squeeze 1 Tbsp. juice into mixture.
5-Meanwhile, in large bowl, combine spinach and pinch salt. Cover with vented plastic wrap; microwave on high 3 minutes or until wilted. Spoon next to salmon, along with rice and pepper mixture. Serve with lime wedges.
Calories 380  Prepare in 30 minutes or less.