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
Instructions
- Preheat oven to 400°F (200°C) and grease a large baking sheet with 1 tablespoon of olive oil.
- Place salmon filets on the baking sheet, drizzle with olive oil, season with salt, pepper, and garlic powder, and top with lemon slices. Add broccolini to the same pan, toss with olive oil, and season with sea salt.
- Bake for about 20 minutes, until the salmon flakes easily and the broccolini is crisp-tender.
- Meanwhile, in a saucepan, combine rice, broth, olive oil, turmeric, cumin, onion powder, garlic powder, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15–17 minutes until liquid is absorbed.
- Fluff the rice with a fork. Serve alongside baked salmon and broccolini with optional lemon or olive oil drizzle.
Notes
- Substitute salmon with cod, halibut, or trout.
- Use other vegetables like asparagus or green beans.
- Add smoked paprika or cayenne for a spicier rice.
- Fresh herbs like dill or parsley make great garnishes.
- Use vegetable broth to make the dish pescatarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 salmon filet with rice and broccolini
- Calories: 460
- Sugar: 2g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 75mg
