Baked Salmon

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 860kcal

Ingredients

Rice

  • 1/2 cup Jasmine rice rinsed

Salmon

  • 10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
  • 2 slices Crusty bread lightly toasted and buttered
  • 2 tsp Butter

Seasoning

  • Salt
  • Black pepper

Lemon Sauce

  • 1/2 TBSP Butter melted
  • 1/2 TBSP All-purpose flour
  • 1 tsp Lemon juice
  • 1/2 cup Chicken broth
  • 2 tsp Fresh parsley chopped

Peas

  • 1 TBSP Butter
  • 1 cup Green Peas

Ginger Spritzer

  • 16 oz Ginger beer cold
  • 8 oz Orange juice cold
US Customary - Metric

Instructions

  • Preheat the oven to 400 °F (205 °C).
  • Cook the rice according to the directions on the package.
  • Make the salmon: Place the salmon on a foil-lined baking sheet and season with salt and pepper.
  • 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. While the salmon is baking, make the sauce.
  • Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice and broth. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste. Remove from the heat then stir in the parsley.
  • Finish the fish: Set aside to rest for 3 to 5 minutes. While resting, make the peas.
  • Make the peas: Melt the butter in a non-stick pan over medium heat. Add peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).
  • Finish the 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.
  • Toast the bread, then spread it with butter.
  • Mix together the ingredients for the spritzer. Serve over ice if desired.
  • Serve: Spoon the sauce over the salmon, and enjoy with rice, peas, bread and butter, and spritzer.

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 25 minutes
Cook Time 30 minutes
Servings 2
Calories 860 kcal

Ingredients
 
 

Rice

  • 1/2 cup Jasmine rice rinsed

Salmon

  • 10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
  • 2 slices Crusty bread lightly toasted and buttered
  • 2 tsp Butter

Seasoning

  • Salt
  • Black pepper

Lemon Sauce

  • 1/2 TBSP Butter melted
  • 1/2 TBSP All-purpose flour
  • 1 tsp Lemon juice
  • 1/2 cup Chicken broth
  • 2 tsp Fresh parsley chopped

Peas

  • 1 TBSP Butter
  • 1 cup Green Peas

Ginger Spritzer

  • 16 oz Ginger beer cold
  • 8 oz Orange juice cold

Instructions
 

  • Preheat the oven to 400 °F (205 °C).
  • Cook the rice according to the directions on the package.
  • Make the salmon: Place the salmon on a foil-lined baking sheet and season with salt and pepper.
  • 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. While the salmon is baking, make the sauce.
  • Make the sauce: Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice and broth. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste. Remove from the heat then stir in the parsley.
  • Finish the fish: Set aside to rest for 3 to 5 minutes. While resting, make the peas.
  • Make the peas: Melt the butter in a non-stick pan over medium heat. Add peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).
  • Finish the 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.
  • Toast the bread, then spread it with butter.
  • Mix together the ingredients for the spritzer. Serve over ice if desired.
  • Serve: Spoon the sauce over the salmon, and enjoy with rice, peas, bread and butter, and spritzer.

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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