Salmon Basmati Rice Bake
Indulge in the wholesome flavors of this Salmon Basmati Rice Bake, a one-pan wonder that's as comforting as it is sophisticated. Perfectly cooked basmati rice infused with zesty lemon, fragrant garlic, and a hint of paprika forms the flavorful bed for tender, flaky salmon fillets. Enhanced with fresh parsley, dill, and optional baby spinach, this dish strikes the perfect balance between hearty and refreshing. Simple yet elegant, it’s baked to perfection in under an hour, making it a stress-free option for weeknight dinners or special occasions. Serve it warm with a squeeze of fresh lemon juice and enjoy a healthy, protein-packed meal the whole family will love.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 4 pieces Salmon fillets (skinless)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 1.5 cups Chicken or vegetable stock
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (ground)
- 1 teaspoon Paprika
- 2 cups Baby spinach (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
Rinse the basmati rice under cold water until the water runs clear; set it aside to drain.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, sautéing for 3-4 minutes until fragrant and softened.
Pour the chicken or vegetable stock into the skillet, then stir in the drained basmati rice, lemon zest, lemon juice, salt, black pepper, and paprika.
Pour the rice mixture into the prepared baking dish, spreading it evenly across the bottom.
Place the salmon fillets on top of the rice mixture, spacing them evenly apart. Sprinkle the fillets with a little extra salt and pepper if desired.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, uncover the dish and check the rice for doneness. If it needs a bit more liquid to fully cook, drizzle in an additional 1/4 cup of water or stock.
If using baby spinach, scatter it evenly over the rice and salmon, then re-cover with foil and bake for an additional 10 minutes.
Remove the baking dish from the oven and let it rest for 5 minutes. Garnish with fresh chopped parsley and dill before serving.
Serve warm, with an additional squeeze of lemon juice and a side of your favorite vegetables, if desired.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 10.9 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 329 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3143 mg | 67% | |
*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.
