Baked Salmon Recipe
Cook Time: 40 minutes
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 4
Ingredients:
- 1 cup brown rice
- 2 1/2 cups water
- 1 salmon fillet
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/4 teaspoon dry mustard
- 1/4 teaspoon lemon pepper
- 1 tablespoon orange juice
Instructions:
- Preheat oven to 350°F (175°C).
- In a saucepan, bring 2 1/2 cups of water to a boil.
- Add rice and stir.
- Reduce heat, cover, and simmer for 20 minutes until rice is tender and water is absorbed.
- In a large pan, add enough water to just cover the bottom.
- Place the salmon fillet in the pan, pink side up.
- Arrange cooked rice around the fish, forming a bed for it.
- Sprinkle orange juice over the fish and rice.
- In a small bowl, combine dried dill weed, rosemary, basil, mustard, and lemon pepper, then sprinkle the mixture over the fish and rice.
- Cover the pan with aluminum foil to seal in moisture.
- Bake in the preheated oven for 30 to 40 minutes or until the salmon is tender and flakes easily with a fork.
Nutritional Information (Per Serving):
- Calories: 315.8
- Total Fat: 5.6g
- Saturated Fat: 0.9g
- Cholesterol: 59.1mg
- Sodium: 83.3mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 1.8g
- Protein: 26.7g
Recipe Notes:
- This Baked Salmon recipe is perfect for a quick and healthy dinner option, requiring just a handful of ingredients and minimal prep time.
- The combination of herbs and spices adds a burst of flavor to the salmon, while the orange juice infuses a citrusy brightness.
- Serve this dish with your favorite side dishes such as steamed vegetables or a fresh salad for a complete meal.
- Feel free to customize the seasoning blend according to your taste preferences, adding more or less of each herb and spice as desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, making it a convenient option for meal prep or weekday lunches. Simply reheat in the oven or microwave until warmed through.
