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Oven Baked Salmon with Herbed Rice

Oven Baked Salmon with Herbed Rice: Quick & Delicious Delight

This Oven Baked Salmon with Herbed Rice is a quick and flavorful dinner that transforms a weeknight into something special.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon and Rice
  • 3 tablespoons Extra Virgin Olive Oil Can be swapped with melted butter.
  • 2 cups Basmati Rice Yields fluffy texture; jasmine rice works too.
  • 2-2½ lbs Salmon Fillet Opt for skin-on for enhanced flavor; frozen works if thawed.
  • 3 cups Hot Water Use boiling water for best results.
  • 1 tablespoon Kosher Salt Feel free to substitute with sea salt.
For the Flavor Boost
  • ¼ cup Fresh Dill Can be swapped with tarragon or chives.
  • ¼ cup Fresh Parsley Replace with basil or cilantro for variation.
  • ¼ cup Fresh Cilantro Omitted or replaced with extra parsley is fine.
  • 2 cloves Grated Garlic Use garlic powder as a substitute.
  • 1 medium Lemon Offers acidity; lime can be used as a substitute.
  • 2 tablespoons Honey Maple syrup can be used for a vegan option.
For the Finishing Touch
  • ⅓ cup Flaky Sea Salt Regular salt can substitute.
  • ¼ cup Freshly Ground Black Pepper White pepper is an alternative.
  • ⅓ cup Sliced Almonds Toasted can elevate flavor.
  • 2 wedges Lemon For serving; lime wedges are a substitute.

Equipment

  • 9x13 baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (205°C). Drizzle 3 tablespoons of extra virgin olive oil in a 9x13 baking dish.
  2. Combine 2 cups of rinsed basmati rice, chopped dill, parsley, and cilantro in the dish. Add the zest and juice of one lemon and sprinkle with kosher salt.
  3. Pour 3 cups of hot water over the mixture and stir gently to combine.
  4. Pat the salmon fillet dry and lay it atop the rice. Position it snugly for even cooking.
  5. In a bowl, whisk together ⅓ cup olive oil, ¼ cup parsley, grated garlic, honey, and a pinch of kosher salt. Drizzle over the salmon.
  6. Cover the dish tightly with foil and bake for 20-24 minutes until salmon is opaque and flakes easily.
  7. Remove foil, sprinkle sliced almonds, flaky sea salt, and black pepper on top. Serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Cover tightly for effective steaming. Avoid using brown or wild rice; stick with basmati or jasmine. Consider cutting larger salmon fillets into portions for even cooking.

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