Heart Healthy Seafood With Tomato Rice

• 1 pound medium shrimp peeled and deveined, leaving tails intact
• 14 ounces skinless salmon fillets cut into 1-inch chunks
• 2 cloves garlic crushed
• 1 tablespoon grated lemon peel finely
• 2 teaspoons olive oil
• 1 onion medium, finely chopped
• 1 1/4 cups brown rice
• 1 1/2 cups chicken stock reduced sodium, or water
• 14 ounces diced tomatoes
• 2 tablespoons chopped parsley coarsely
• baby spinach leaves for serving
• lemon wedges for serving

1. Mix seafood with 1/2 the garlic and the lemon peel in a large bowl. Refrigerate until ready to cook.
2. Heat oil in a Dutch oven on medium-high heat. Add the onion and remaining garlic. Cook, stirring until the onion is soft. Add the rice and stir to coat in the onion mixture.
3. Add the stock and undrained tomatoes to the pan and stir until combined. Bring to a boil. Reduce heat to low; cover and simmer for about 30 mins or until the rice is tender.
4. Place the seafood mixture over the rice. Cook, covered, for 5 mins until the seafood is just cooked.
5. Sprinkle with parsley. Serve with baby spinach leaves and lemon wedges, if desired.

shrimp, salmon, garlic, olive oil, onion, brown rice, chicken stock, tomatoes, parsley coarsely, baby spinach, lemon wedges

Taken from www.yummly.com/recipe/Heart-Healthy-Seafood-with-Tomato-Rice-1407010 (may not work)