Baked Salmon with Lemon
10min
20min
1
926
Chef's Note
For the juiciest salmon, avoid overcooking. The fish is done when it reaches an internal temperature of 145°F or flakes easily with a fork. The rice can be made ahead of time to make this an even quicker weeknight meal.
Tags
Ingredients
8 oz salmon fillet
1 medium lemon
2 tsp olive oil
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried dill
3/4 cup brown rice
2 cups broccoli florets
1 tsp butter
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse 3/4 cup of brown rice and cook according to package instructions (typically 2 cups water to 1 cup rice, simmer for 15-20 minutes).
- 3
Line a baking sheet with foil and lightly coat with cooking spray.
- 4
Place the 8 oz salmon fillet on the prepared baking sheet, skin side down.
- 5
Drizzle 2 tsp of olive oil over the salmon.
- 6
Sprinkle 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried dill over the salmon.
- 7
Slice half the lemon and arrange the slices on top of the salmon. Squeeze the juice from the remaining half over the fish.
- 8
Bake the salmon for 15-20 minutes, until it flakes easily with a fork.
- 9
While the salmon is baking, steam 2 cups of broccoli florets for 5 minutes until tender-crisp.
- 10
Toss the steamed broccoli with 1 tsp butter and a pinch of salt.
- 11
Serve the salmon with brown rice and broccoli on the side.
Nutrition Information (per serving)
926
76g
83g
32g
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