Anti Inflammatory Pomegranate & Mint Wild Rice Pilaf with Salmon and Spinach
This dish is a genuinely beautiful plate — earthy wild rice, crispy-skinned salmon, jewel-bright pomegranate arils, and fresh mint all coming together in a way that feels special without being fussy. Every ingredient here is pulling double duty, delivering bold flavor while also being the kind of whole, minimally processed food that supports a less inflammatory way of eating. The salmon is seasoned with turmeric and seared until the skin is perfectly crisp, and that same golden spice runs through the wild rice base, giving the whole dish a warm, cohesive depth. A bright lemon-ginger dressing ties everything together, and the pomegranate arils add little bursts of sweetness that make each bite feel alive. Baby spinach gets wilted right in the same pan after the salmon comes out, which means less cleanup and more flavor absorbed into the greens. This recipe serves four, making it a solid choice for a weeknight dinner that doesn't feel like a compromise — it's the kind of meal that genuinely satisfies rather than just checking a box.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pilaf
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
- 1 tbsp extra virgin olive oil
- ½ tsp ground turmeric
- ½ tsp salt
- 5 oz baby spinach
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ginger
- ¼ tsp salt
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed wild rice, chicken broth, 1 tbsp olive oil, turmeric, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the 3 tbsp olive oil, lemon juice, honey, ground ginger, and 1/4 tsp salt in a small bowl until combined. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!