30-Minute Oven Baked Salmon with Herbed Rice
Quick and easy oven-baked salmon with herbed rice is a flavorful 30 minute dinner that requires very little effort. Toss white rice with chopped fresh herbs, then bake with fresh salmon and a simple sweet and tangy marinade until the fish is tender, flaky, and the rice is nice and fluffy! Top with sliced almonds for a little texture, then serve with your favorite vegetable. An easy salmon dinner!
Servings: 6 servings
Calories: 715kcal
Video
Equipment
Ingredients
For the Rice
- 3 Tbsp = extra virgin olive oil
- 2 cups Basmati rice rinsed
- ½ cup fresh dill, finely chopped
- ½ cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 1 medium lemon, zested, about 2 tsp lemon zest, plus ½ lemon juiced
- 1 tsp Kosher salt
- 3 cups hot water
For the Salmon
- 2-2½ lbs salmon fillet, skin on or off
- ⅓ cup extra virgin olive oil
- ¼ cup fresh parsley, finely chopped
- 4 cloves garlic, grated
- 1 Tbsp honey
- 1 tsp Kosher salt
- ⅓ cup sliced almonds preferably toasted for more flavor
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges, for serving
Instructions
- Prepare the herb rice. Preheat an oven to 400°F (205°C). Drizzle 3 Tbsp olive oil in a 9x13 baking dish. Add 2 cups Basmati rice, ½ cup chopped dill, ½ cup chopped parsley, ½ cup chopped cilantro, 2 tsp lemon zest, ½ lemon juiced, 1 tsp Kosher salt. Pour 3 cups of hot water on top, then stir well.
- Add the salmon. Pat the salmon filet dry on all sides with a paper towel, then place on top of the rice.
- Make the sauce. In a small bowl, whisk together ⅓ cup olive oil, ¼ cup chopped parsley, 4 cloves grated garlic, 1 Tbsp honey, and 1 tsp Kosher salt. Pour this on top of the salmon. Cover tightly with aluminum foil.
- Bake the salmon and rice. Transfer to the oven and bake for 20-24 minutes, or until the rice is tender and fluffy and the salmon is cooked through Scatter ⅓ cup sliced almonds on top, then sprinkle with a generous pinch of flaky sea salt and freshly cracked black pepper. Serve immediately with lemon wedges!
Notes
- Make ahead: Best assembled fresh. If needed, cook the rice ahead (bake with hot water), then cook the salmon separately and serve together.
- Storage: Refrigerate leftovers, tightly covered, for up to 3 days (seafood is best enjoyed sooner).
- Freezing: Can be frozen for up to 2 months, but texture is best fresh.
- Tip: If using a large salmon fillet, cut it into portions before placing over the rice to ensure even cooking.
Nutrition
Calories: 715kcal | Carbohydrates: 56g | Protein: 44g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.002g | Cholesterol: 104mg | Sodium: 876mg | Potassium: 1147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1104IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
