Lemon-Dill One-Pan Salmon and Rice
Enjoy a delicious and healthy meal with this easy one-pan recipe featuring flaky salmon, fragrant dill, and fluffy rice, all cooked to perfection in a single dish.
Equipment
- Oven
- Baking dish or sheet pan
- Paper towel
Ingredients
Main Ingredients
- 1.5 lbs Salmon fillets
- 1.5 cups Long-grain white rice Basmati or Jasmine
- 3 cups Chicken or vegetable broth low sodium
- 2 tbsp Olive oil
- 1 Lemon for zest and juice
- 3 cloves Garlic minced
- 1 tsp Dried dill
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup Chopped vegetables Optional: asparagus, broccoli florets, or cherry tomatoes
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a large baking dish (at least 9x13 inches) or a sheet pan with sides.
- In the baking dish, combine uncooked rice, broth, 1 tablespoon of olive oil, minced garlic, dried dill, salt, and pepper; stir well.
- If using, scatter desired vegetables over the rice mixture.
- Pat salmon fillets dry, drizzle with remaining 1 tablespoon of olive oil, and season generously with salt, pepper, and the zest of half a lemon.
Cooking
- Bake the dish (without salmon) in the preheated oven for 20 minutes.
- Carefully remove the dish, nestle salmon on top of the rice and vegetables, and squeeze remaining lemon juice over the salmon.
- Return to the oven and bake for another 12-18 minutes until salmon flakes and rice is tender.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For extra flavor, consider adding a sprinkle of fresh parsley or cilantro after the dish is cooked. Adjust cooking times based on the thickness of your salmon fillets and desired doneness. Feel free to experiment with other quick-cooking vegetables like snap peas or bell peppers.