INGREDIENTS:

• 1 cup cooked rice, white or brown
• 2 teaspoons olive oil, divided
• 1 package (8 ounces) sliced baby bella mushrooms
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 2 large garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/3 cup pure maple syrup
• 1/3 cup fresh lime juice
• 1/3 cup reduced-sodium soy sauce (or coconut aminos to make gluten free)
• 2 teaspoons cornstarch
• 4 salmon fillets (4 ounces each)
• 1 teaspoon olive oil
• 1 package (5 ounces) baby spinach
• 1 red bell pepper, chopped
• 2 teaspoons black sesame seeds

INSTRUCTIONS:

1. Preheat your oven to 400 degrees F. Begin by making your rice according to package directions. You’ll need 1/2 cup uncooked rice to make 1 cup fully cooked rice.
2. Add 1 teaspoon olive oil to a small saute pan over medium high heat. Add the mushrooms and salt and cook, stirring occasionally, until  the mushrooms give off liquid and brown a bit.
3. While waiting for the mushrooms to cook, melt the butter over medium heat in a large saute pan. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
4. Add the maple syrup, lime juice, and soy sauce and bring to a simmer, cooking for about 3 minutes.
5. Combine the cornstarch and 2 teaspoons water in a small bowl and stir into the garlic sauce.
6. Cook until slightly thickened, about 1 minute.
7. Add the salmon to foil-lined baking sheet that has been sprayed with cooking spray. Spoon 1 teaspoon glaze over each fillet (or however much you need to cover the salmon). Cook at 400 degrees F for 12 minutes, or until just cooked through.
8. In a medium saute pan, add the remaining 1 teaspoon olive oil over medium heat. Add the spinach and saute until just wilted.
9. To assemble, divide the rice among 4 bowls. Top each with 1/4 of the spinach mixture, 1/4 of the mushrooms, 1 salmon fillet, and 1/4 of the chopped red bell pepper. Drizzle with the remaining sauce and sprinkle with 1/2 teaspoon sesame seeds.