Salmon with Cucumber Dill and Rice
Elevate your weeknight dinner with this vibrant and healthy recipe for Salmon with Cucumber Dill and Rice. Tender, perfectly seared salmon fillets are seasoned with garlic and oven-roasted to flaky perfection, then topped with a refreshing cucumber dill yogurt sauce bursting with bright citrusy notes. Paired with a bed of fluffy white or hearty brown rice, this dish is as satisfying as it is nutrient-packed. Ready in just 35 minutes, this easy recipe is perfect for seafood lovers seeking a wholesome yet elegant meal. Serve it as a light dinner or impressive main course for entertaining guests. Whether you’re drawn to its protein power, fresh flavors, or simple preparation, this salmon dish is sure to become a new favorite in your repertoire.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium (seeded and finely diced) Cucumber
- 2 tablespoons (chopped) Fresh dill
- 0.5 cup Greek yogurt
- 1 tablespoon Lemon juice
- 2 cups Cooked white or brown rice
- 0.5 teaspoon Garlic powder
- 2 cups (for cooking rice, if using uncooked) Water
Instructions
Preheat your oven to 375°F (190°C).
Season the salmon fillets on both sides with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the garlic powder.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the salmon fillets, skin side up, for about 2-3 minutes until golden brown. Flip the fillets, then transfer the skillet to the preheated oven to finish cooking for an additional 8-10 minutes, or until the salmon is opaque and flakes easily with a fork.
While the salmon is cooking, prepare the cucumber dill topping. In a medium bowl, combine the diced cucumber, chopped dill, Greek yogurt, lemon juice, and a pinch of salt. Mix until fully combined and set aside.
If using uncooked rice, rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the water has been absorbed. Fluff with a fork before serving.
To assemble, divide the cooked rice among four plates. Place a salmon fillet on top of each portion of rice. Spoon the cucumber dill topping generously over each fillet.
Serve immediately and enjoy this refreshing and healthy meal!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 170 mg | 4% | |
*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.
