Baked Salmon

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Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 860kcal

Ingredients

Bruschetta

  • 1 cup Tomatoes diced
  • 1 tsp Red onion minced
  • 1 clove Garlic grated
  • 1 tsp Fresh basil chopped
  • 1 tsp Red wine vinegar
  • 2 tsp Extra-virgin olive oil plus more for drizzling the bread
  • Salt to taste
  • Black pepper to taste
  • 8 slices Baguette sliced thin about 1/2 inch thick

Salmon

  • 1/2 cup Jasmine rice rinsed
  • 2 TBSP Butter melted
  • 2 tsp Fresh parsley chopped
  • 1/2 tsp Lemon juice
  • 12 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
  • 1/4 tsp Salt plus more for seasoning the rice
  • 1/8 tsp Black pepper plus more for seasoning the rice

Shirley Temple

  • 8 oz Ginger ale soda
  • 8 oz Lemonade
  • 2 TBSP Grenadine syrup
  • Maraschino cherries optional
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (205°C).
  • Make rice: Rinse the rice and cook according to the directions on the package.
  • Prep bruschetta: prep tomatoes, onion, garlic, and basil per instruction above. Transfer to a bowl and mix in the remaining ingredients (except bread). Set aside.
  • Prep salmon: Prep the butter and parsley per instruction above. In a bowl, mix the lemon juice, melted butter, and parsley. Place the salmon on a foil-lined baking dish and season with salt and pepper. Lather the top of the salmon with half of the lemon butter.
  • Cook salmon: Bake for about 10 minutes, to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
  • Prep and toast bread: Place sliced bread on a baking sheet drizzle with oil and bake in the oven until golden brown.
  • Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
  • Finish fish: Once the fish is cooked, brush the remaining lemon butter over top.
  • Finish bruschetta: Spoon the bruschetta mixture onto the bread.
  • Make shirley temple: Mix together the ingredients for the shirley temple.
  • Serve the salmon with rice, bruschetta, and shirley temple (over ice if desired).

Nutrition

Calories: 860kcal | Carbohydrates: 85g | Protein: 49g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 651mg | Potassium: 1309mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4172IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 6mg

Baked Salmon

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 860 kcal

Ingredients
 
 

Bruschetta

  • 1 cup Tomatoes diced
  • 1 tsp Red onion minced
  • 1 clove Garlic grated
  • 1 tsp Fresh basil chopped
  • 1 tsp Red wine vinegar
  • 2 tsp Extra-virgin olive oil plus more for drizzling the bread
  • Salt to taste
  • Black pepper to taste
  • 8 slices Baguette sliced thin about 1/2 inch thick

Salmon

  • 1/2 cup Jasmine rice rinsed
  • 2 TBSP Butter melted
  • 2 tsp Fresh parsley chopped
  • 1/2 tsp Lemon juice
  • 12 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
  • 1/4 tsp Salt plus more for seasoning the rice
  • 1/8 tsp Black pepper plus more for seasoning the rice

Shirley Temple

  • 8 oz Ginger ale soda
  • 8 oz Lemonade
  • 2 TBSP Grenadine syrup
  • Maraschino cherries optional

Instructions
 

  • Preheat the oven to 400°F (205°C).
  • Make rice: Rinse the rice and cook according to the directions on the package.
  • Prep bruschetta: prep tomatoes, onion, garlic, and basil per instruction above. Transfer to a bowl and mix in the remaining ingredients (except bread). Set aside.
  • Prep salmon: Prep the butter and parsley per instruction above. In a bowl, mix the lemon juice, melted butter, and parsley. Place the salmon on a foil-lined baking dish and season with salt and pepper. Lather the top of the salmon with half of the lemon butter.
  • Cook salmon: Bake for about 10 minutes, to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
  • Prep and toast bread: Place sliced bread on a baking sheet drizzle with oil and bake in the oven until golden brown.
  • Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
  • Finish fish: Once the fish is cooked, brush the remaining lemon butter over top.
  • Finish bruschetta: Spoon the bruschetta mixture onto the bread.
  • Make shirley temple: Mix together the ingredients for the shirley temple.
  • Serve the salmon with rice, bruschetta, and shirley temple (over ice if desired).

Nutrition

Calories: 860kcalCarbohydrates: 85gProtein: 49gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 142mgSodium: 651mgPotassium: 1309mgFiber: 7gSugar: 9gVitamin A: 4172IUVitamin C: 41mgCalcium: 115mgIron: 6mg
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