Salmon with Avocado Wild Rice
Elevate your mealtime with the vibrant and wholesome flavors of Salmon with Avocado Wild Rice, a dish that perfectly balances nutrition and indulgence. This recipe features tender, oven-baked salmon fillets seasoned simply with olive oil, salt, and pepper to highlight their natural richness. Served atop a bed of hearty wild rice and paired with a fresh, zesty avocado and cherry tomato mixture dressed in lemon and garlic, every bite bursts with color and flavor. Garnished with a sprinkle of fresh parsley, this meal is as visually stunning as it is satisfying. Perfect for weeknight dinners or impressing guests, this quick-to-prepare dish offers a nutrient-packed, gluten-free option that’s sure to delight. Keywords: salmon recipe, avocado wild rice, healthy dinner idea, baked salmon, gluten-free meal.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 cup wild rice
- 2 cups water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 minced garlic cloves
- 1 large avocado
- 1 cup cherry tomatoes
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the wild rice under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed wild rice and a pinch of salt, then reduce heat to low and simmer for 35-40 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat, fluff with a fork, and set aside.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
While the rice is cooking, prepare the salmon. Pat the salmon fillets dry with paper towels. Rub 1 tablespoon of olive oil over the fillets, then season with salt and black pepper.
Place the salmon fillets on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the salmon is opaque in the center and flakes easily with a fork.
While the salmon bakes, prepare the avocado and tomato mixture. Dice the avocado into bite-sized pieces and halve the cherry tomatoes. Place them in a medium bowl.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, and a pinch of salt and pepper. Pour this dressing over the avocado and tomato mixture, and gently toss to combine.
To assemble, divide the cooked wild rice among four plates. Top each portion with a salmon fillet. Spoon the avocado and tomato mixture over the salmon and rice.
Garnish with freshly chopped parsley and serve immediately. Enjoy your healthy and delicious Salmon with Avocado Wild Rice!
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 5.7 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1917 mg | 41% | |
*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.
