Name: Baked Salmon And Yellow Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 filets wild-caught Alaskan salmon; 3 tablespoons olive oil; Salt, pepper, and garlic powder to taste; 4 thin slices of lemon; 1 cup jasmine or basmati rice; 1 tablespoon olive oil; 2 cups chicken broth (or vegetable broth); ½ teaspoon turmeric; ¼ teaspoon cumin; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; Salt and pepper to taste; 1 tablespoon olive oil (for broccolini); 3 cups broccolini (or broccoli florets); Flaky sea salt, to taste

Jump to Recipe·Leave a Review

This baked salmon and yellow rice is a wholesome one-pan dinner that brings together juicy lemon-garlic salmon, fluffy golden rice, and tender roasted broccolini. I love how quickly it comes together — in just about 30 minutes, I can have a healthy and satisfying meal that looks like it took all day to prepare. The turmeric and cumin give the rice its beautiful golden color and subtle earthy flavor, while the salmon stays perfectly tender and flaky. Baked Salmon And Yellow Rice

Why You’ll Love This Recipe

I love this recipe because it’s flavorful, fast, and nourishing. It’s the kind of meal that feels fancy enough for a dinner guest but simple enough for a weeknight. Everything bakes on one sheet pan, so cleanup is minimal — something I always appreciate. The turmeric rice adds a beautiful color and mild spice, while the lemony salmon brightens up the entire dish. Plus, it’s naturally gluten-free, dairy-free, and can easily be made pescatarian with vegetable broth.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the baked salmon:
4 filets wild-caught Alaskan salmon
3 tablespoons olive oil
Salt, pepper, and garlic powder to taste
4 thin slices of lemon

For the yellow rice:
1 cup jasmine or basmati rice
1 tablespoon olive oil
2 cups chicken broth (or vegetable broth for pescatarian)
½ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon garlic powder
Salt and pepper to taste

For the broccolini:
1 tablespoon olive oil
3 cups broccolini (or broccoli florets)
Flaky sea salt, to taste

Directions

Preheat the oven
I preheat the oven to 400°F (200°C) and grease a large baking sheet with 1 tablespoon of olive oil.
Prepare the salmon and broccolini
I place the salmon filets on the baking sheet and drizzle them with the remaining olive oil. Then I season with salt, pepper, and garlic powder, and top each filet with a lemon slice. On the same pan, I toss the broccolini in olive oil and season with flaky sea salt.
Bake
I bake everything for about 20 minutes, until the salmon flakes easily with a fork and the broccolini is crisp-tender.
Cook the yellow rice
While the salmon bakes, I cook the rice. In a medium saucepan, I combine the rice, broth, olive oil, turmeric, cumin, onion powder, garlic powder, salt, and pepper. I bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15–17 minutes until the liquid is absorbed and the rice is fluffy.
Serve
I fluff the rice with a fork, then plate it with the baked salmon and roasted broccolini. A squeeze of lemon or drizzle of olive oil at the end really ties it all together.

Servings And Timing

This recipe serves 4 people. The prep time is about 10 minutes, and the cooking time is roughly 20 minutes, making it a 30-minute meal from start to finish.

Variations

Different fish: I sometimes use cod, halibut, or trout instead of salmon.
Vegetable swaps: Roasted asparagus, green beans, or even zucchini work beautifully in place of broccolini.
Spicy version: Adding a pinch of cayenne or smoked paprika to the rice gives it a little kick.
Herb boost: Fresh dill or parsley over the top adds brightness and color.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using the oven at 350°F for about 10 minutes to keep the salmon from drying out. The microwave also works — I heat it for 1–2 minutes, covering the container with a damp paper towel to keep moisture in. The rice reheats beautifully, so I often make extra for meal prep.

FAQs

Can I use another type of fish?

Yes, I often swap salmon for cod, halibut, or flounder. I just adjust the baking time depending on the thickness of the fish.

Can I make this recipe dairy-free or gluten-free?

It’s already dairy-free and gluten-free as written. I just make sure the broth I use is labeled gluten-free.

What can I serve with this besides broccolini?

I love pairing it with roasted asparagus, sautéed green beans, or a fresh side salad with olive oil and lemon dressing.

How long do leftovers last?

I keep leftovers for up to 2 days in the fridge. For the best texture, I reheat the salmon gently in the oven.

Can I make this for meal prep?

Absolutely! I often cook the rice ahead of time and portion the salmon and broccolini into containers. It makes weekday lunches effortless.

Conclusion

This baked salmon and yellow rice dish is one of my favorite quick dinners — simple, healthy, and full of vibrant flavors. The turmeric rice transforms basic ingredients into something special, and the lemony salmon adds the perfect finishing touch. It’s the kind of meal I make when I want to eat well without spending all evening in the kitchen.