By Jordan Mathews
Preheat the oven to 375°F (190°C).
Rinse the brown rice under cold water. In a small saucepan, add the rinsed rice and 2/3 cup of water. Bring to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes or until rice is tender and water is absorbed.
Meanwhile, prepare the salmon by placing it on a baking sheet lined with parchment paper. Drizzle with 1 teaspoon olive oil, lemon juice, and sprinkle with lemon zest, dill, garlic powder, salt, and pepper.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon bakes and rice cooks, steam the broccoli florets in a steamer basket set over a pot of simmering water for 5-7 minutes until tender but still vibrant green.
Prepare the side salad by combining mixed greens and sliced cucumber in a bowl. Toss with 1 teaspoon of olive oil and balsamic vinegar. Season with salt and pepper to taste.
Check the rice and fluff it with a fork once done. Serve the baked salmon with the cooked brown rice pilaf and steamed broccoli. Add the side salad on the plate.
How did this recipe turn out? Let others know!
to rate this recipe
By Jordan Mathews
This Main Course Seafood Healthy Dinner recipe is ready in 45 minutes and features Salmon fillet, Brown rice (uncooked), Broccoli florets and other delicious ingredients. Contains 560 calories total.
Preheat the oven to 375°F (190°C).
Rinse the brown rice under cold water. In a small saucepan, add the rinsed rice and 2/3 cup of water. Bring to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes or until rice is tender and water is absorbed.
Meanwhile, prepare the salmon by placing it on a baking sheet lined with parchment paper. Drizzle with 1 teaspoon olive oil, lemon juice, and sprinkle with lemon zest, dill, garlic powder, salt, and pepper.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon bakes and rice cooks, steam the broccoli florets in a steamer basket set over a pot of simmering water for 5-7 minutes until tender but still vibrant green.
Prepare the side salad by combining mixed greens and sliced cucumber in a bowl. Toss with 1 teaspoon of olive oil and balsamic vinegar. Season with salt and pepper to taste.
Check the rice and fluff it with a fork once done. Serve the baked salmon with the cooked brown rice pilaf and steamed broccoli. Add the side salad on the plate.
Calories per Serving: 560
Your Rating:
