Lemony Garlicky Salmon with Spinach and Tomatoes

Start by preheating your oven to 400°F.

In a small bowl, mix together the lemon juice, minced garlic, olive oil, salt, and pepper to create the marinade for the salmon.

Place the salmon fillets in a baking dish and pour the marinade over them, ensuring they are well coated. Let them marinate for about 15 minutes.

In a Le Creuset braiser, heat the olive oil over medium heat. Add the chopped tomatoes and cook for about 3-4 minutes until they start to soften.

Add the fresh spinach to the braiser and cook for an additional 2-3 minutes until wilted.

While the vegetables are cooking, rinse the rice under cold water until the water runs clear.

Add the rinsed rice, water, and a pinch of salt to the braiser with the cooked vegetables. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the braiser, and let the rice simmer for about 15 minutes or until the water is absorbed.

While the rice is cooking, place the marinated salmon in the oven and bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Once the rice is done, fluff it with a fork and stir in the cooked tomatoes and spinach.

To serve, place a generous scoop of the tomato and spinach rice on each plate and top with a salmon fillet.

Garnish with lemon wedges if desired.