Roasted Salmon with Dill & Parsley Rice

Name: Roasted Salmon with Dill & Parsley Rice
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g Skin-on salmon fillets; 280 g Basmati rice; 500 ml Water; 25 g Fresh dill; 30 g Fresh parsley; 1 whole Lemon; 2 cloves Garlic; 2 tbsp Olive oil; 0.75 tsp Salt; 0.25 tsp Black pepper

A simple lemon roast turns salmon and generous green herb rice into a complete supper.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Skin-on salmon fillets600 g
Basmati rice280 g
Water500 ml
Fresh dill25 g
Fresh parsley30 g
Lemon1 whole
Garlic2 cloves
Olive oil2 tbsp
Salt0.75 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish.

Method

Start the rice

Heat oven to 200°C (400°F). Rinse rice and drain. Put it in a saucepan with 500 ml water and half the salt. Bring to a boil, cover and cook on low for 12–15 minutes, checking packet directions for its recommended liquid and timing. Remove from heat and rest covered for 10 minutes.

Prepare herbs and fish

Wash and finely chop dill and parsley. Grate garlic and zest the lemon. Check four skin-on salmon portions for pin bones. Place skin-side down on a lined baking tray. Mix 1 tbsp oil with garlic, zest, remaining salt and pepper, then brush over the fish.

Roast safely

Roast salmon for 12–18 minutes, depending on thickness, until the thickest centre reaches 70°C (158°F) and flakes easily. Begin checking early so the thinner portions do not dry out.

Finish the rice

Fluff the rice with the herbs, remaining 1 tbsp oil and 1 tbsp lemon juice. Divide among four plates and add one salmon portion each. Serve with remaining lemon wedges.

Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).

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