Simple Baked Salmon with Rice
10min
25min
1
926
Chef's Note
For the best results, don't overcook the salmon - it should be slightly translucent in the center when done. This keeps it moist and tender. You can also use any leftover salmon in a salad for lunch the next day!
Tags
Ingredients
6 oz salmon fillet
3/4 cup jasmine rice
1.5 cups water
2 tsp olive oil
1/2 medium lemon
1/2 tsp garlic powder
1/2 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper
1 cup broccoli florets
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse 3/4 cup of jasmine rice under cold water until the water runs clear. Place in a pot with 1.5 cups of water and a pinch of salt.
- 3
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
- 4
While the rice cooks, place the 6 oz salmon fillet on a baking sheet lined with parchment paper.
- 5
Drizzle 1 tsp of olive oil over the salmon and season with 1/2 tsp garlic powder, 1/2 tsp dried dill, 1/4 tsp salt, and 1/4 tsp black pepper.
- 6
Squeeze juice from half a lemon over the salmon.
- 7
Bake the salmon in the preheated oven for 12-15 minutes, until it flakes easily with a fork.
- 8
While the salmon bakes, steam 1 cup of broccoli florets for 4-5 minutes until tender-crisp.
- 9
Toss the steamed broccoli with 1 tsp olive oil and 1/4 tsp salt.
- 10
Serve the baked salmon over the cooked rice with broccoli on the side.
Nutrition Information (per serving)
926
74g
86g
32g
Reviews (0)
No reviews yet
Be the first to review this recipe!