Easy Salmon and Greek Rice
Elevate weeknight dinners with this vibrant and flavorful Easy Salmon and Greek Rice recipe, a perfect harmony of Mediterranean-inspired ingredients and easy-to-follow techniques. Featuring tender, oven-baked salmon infused with a zesty garlic-lemon marinade, paired with a herbed Greek-style rice loaded with juicy cherry tomatoes, crisp cucumber, and creamy crumbled feta, this dish is a complete meal that comes together in just 45 minutes. The rice is simmered to perfection in savory broth and finished with fresh parsley or dill for a burst of brightness. Ideal for health-conscious families or anyone craving a nutritious yet effortless dinner, this recipe serves up restaurant-quality flavors with minimal prep time. Whether you're hosting a casual gathering or enjoying a quiet night in, this dish is sure to impress and satisfy.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on or skinless)
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Long-grain white rice
- 2 cups Chicken broth (or vegetable broth)
- 1 cup Cherry tomatoes (halved)
- 1 medium Cucumber (diced)
- 0.5 cup Feta cheese (crumbled)
- 2 tablespoons Fresh parsley or dill (chopped)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet.
In a small bowl, mix together 1 tablespoon of olive oil, 1 tablespoon of lemon juice, minced garlic, oregano, paprika, 0.5 teaspoon of salt, and ground black pepper. Brush this mixture evenly onto the salmon fillets.
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
While the salmon is cooking, prepare the Greek rice. Heat the remaining 1 tablespoon of olive oil in a medium-sized pot over medium heat.
Add the rice to the pot and toast it for 1-2 minutes, stirring frequently.
Pour the chicken broth into the pot and add the remaining 0.5 teaspoon of salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let the rice simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, remove it from heat and fluff it with a fork. Stir in the halved cherry tomatoes, diced cucumber, remaining 1 tablespoon of lemon juice, and crumbled feta cheese.
To serve, divide the Greek rice onto plates and top each portion with a piece of baked salmon. Garnish with fresh parsley or dill before serving.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 5684 mg | 247% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 11.6 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 755 mg | 58% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
