Mediterranean Diet Salmon Doria
Elevate your weeknight dinner with Mediterranean Diet Salmon Doria, a deliciously wholesome twist on the classic Japanese doria casserole. This vibrant dish combines nutrient-packed ingredients like tender baked salmon, earthy brown rice, wilted spinach, and juicy cherry tomatoes with the creamy indulgence of a Parmesan-infused white sauce. A hint of lemon zest and fragrant basil adds a Mediterranean flair, while pine nuts deliver a satisfying crunch. Topped with golden, bubbly Parmesan, this casserole is both comforting and health-conscious. Perfect for feeding a family or impressing guests, it’s a flavorful, oven-baked masterpiece that celebrates heart-healthy seafood and fresh vegetables. Ready in under an hour, this meal captures the essence of Mediterranean cuisine in every bite!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 3 cloves Garlic cloves
- 2 cups Cooked brown rice
- 1 cup Cherry tomatoes
- 2 cups Baby spinach leaves
- 100 grams Feta cheese
- 0.5 cup Basil leaves
- 0.25 cup Pine nuts
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoon Nutmeg
- 0.5 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Drizzle 1 tablespoon of olive oil over the salmon fillets and season with salt, black pepper, and lemon zest. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Mince the garlic cloves and add to the skillet, cooking until fragrant but not browned.
Add the cherry tomatoes to the pan and cook for about 3-4 minutes until they start to soften.
Stir in the cooked brown rice and baby spinach leaves, cooking for another 2 minutes or until the spinach wilts.
Turn off the heat and stir in the crumbled feta cheese and chopped basil leaves. Transfer the rice mixture into a greased 9x13-inch baking dish.
In the same skillet, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, continuing to whisk until the mixture thickens into a creamy white sauce. Stir in a pinch of nutmeg and half of the grated Parmesan cheese.
Pour the white sauce evenly over the rice and vegetable mixture in the baking dish.
Place the salmon fillets on top of the rice, pushing them slightly into the sauce.
Sprinkle the remaining Parmesan cheese and pine nuts over the top.
Bake in the preheated oven for 25-30 minutes until the salmon is cooked through and the top is golden brown.
Remove from the oven and let it rest for a few minutes before serving.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5607 mg | 244% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 30.1 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1659 mg | 128% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2033 mg | 43% | |
*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.
