Saucy Baked Salmon Recipe With Fragrant Dill Rice (9 Ingredients, High Protein) by Jan Mostrom
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This fragrant and easy baked salmon recipe with dill rice is prepped and cooked in one pan and ready in just 40 minutes. I love the simple sauce that gives the salmon fillets such wonderful flavor, and the dill rice is the perfect base for the tender fish. This baked salmon recipe has an elegant presentation, but is so simple to prepare.
To make this high-protein recipe, you only need a short list of simple ingredients. Here is your gluten-free shopping list: extra-virgin olive oil, basmati rice, fresh dill, fresh garlic, lemons for zesting, mayonnaise, honey, ground turmeric, crushed red pepper flakes (optional for spice) and salmon fillets. Check out the health benefits of salmon, the health benefits of turmeric and the health benefits of protein.
Serve this moist, saucy salmon and dill rice for dinner with any additional side dishes you wish. We like to add a fresh salad and a hunk of crusty sourdough bread. This is one seafood and grain recipe you'll put on repeat!
Cuisine: American / Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups basmati rice, rinsed and drained
- 1 cup fresh dill, tough stems removed and finely chopped, or 1/3 cup dried dill
- 3 large garlic cloves, minced
- 1 large lemon, zested
- 1 tablespoon mayonnaise
- 1 tablespoon honey
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes, plus more for serving (optional)
- 4 salmon fillets (6 ounces each), skin on or off
Here's how to make it:
- In a small saucepan, bring 2 3/4 cups water to a boil. Preheat the oven to 400 degrees F.
- Drizzle the olive oil into a 13x9-inch baking pan. Use clean hands or a brush to coat the bottom and sides with the oil. Add the rice, dill and 1 teaspoon salt and toss to combine.
- Add the boiling water and stir. Spread into an even layer on the bottom of the pan. Cover tightly with aluminum foil and place in the oven for 12 to 14 minutes, or until most of the water is absorbed.
- While the rice cooks, make the sauce by combining lemon zest, garlic, mayonnaise, honey, crushed red pepper flakes (if using) and turmeric in a small bowl.
- Season the salmon with salt and pepper and spread the mayonnaise mixture evenly over the tops of the fish.
- When the rice timer is done, remove the pan from the oven and gently remove the foil. Place the salmon on top of the rice, recover with the foil and place back in the oven to finish cooking, about 15 minutes.
- Serve immediately with more dill and/or crushed red pepper flakes, if desired. Store any leftovers in an airtight container in the fridge. Reheat quickly in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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